Recipe Courtesy of Tina VanDenHeuvel, NTP You can follow Tina @madebetterforyou on Instagram
Photo by Tina VanDenheuvel
For the Cake Ingredients:
3/4 cup coconut flour, sifted 3/4 cup almond flour, sifted 4 tsp. cinnamon 1 tsp. baking soda 1 tsp. baking powder 1 tsp. Salt 1/2 tsp. ground nutmeg 9 large eggs 1/2 cup white Erythritol Sweetener (I used Lakanto) 1/2 cup golden Erythritol Sweetener (I used Lakanto) 1/2 cup sour cream 2 tsp. vanilla extract 4 cups carrot, grated and lightly packed 3/4 cup pecans, chopped 1/2 cup unsweetened coconut flakes (27 g.) + 1/4 cup toasted for garnish (optional)
Preheat your oven to 350˚ and line two 9-inch cake pans with parchment paper, spraying the exposed sides with cooking spray. Set aside.
In a medium bowl, stir together the coconut flour, almond flour, cinnamon, baking soda and powder, salt and nutmeg.
In a separate, large bowl, using an electric hand mixer, beat the eggs, sweeteners, sour cream and vanilla until well combined. Stir in the flour mixture and stir until combined.
Gently fold in the carrots, pecans and coconut flakes until well combined. Let the batter stand for 10 minutes so the coconut flour can begin to absorb the moisture. Your batter will be thick; this is normal.
Divide the batter evenly between the 2 pans, spreading out smoothly. Bake until the sides are golden brown, and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely before frosting.
For the Frosting Ingredients:
12 oz. cream cheese, at room temperature (1.5 bricks) 3/4 cup sour cream 3 tsp. vanilla extract 1 cup powdered Erythritol Sweetener (I used swerve)
In a large bowl, using an electric hand mixer, beat together the cream cheese, sour cream and sweetener on high speed until fluffy. Add in the vanilla and beat until combined and smooth.
Place one layer of the cake bottom side up on a cake stand. Spread 3/4 cup of the frosting all over it evenly. Then, place the other cake bottom side up gently on top.
Spread a thin layer of frosting all over the cake to make the crumb coat. It doesn't have to be pretty, it's just to seal in the crumbs. Chill for at least an hour, up to overnight. Put the remaining frosting in the fridge as well to firm up.
Once chilled, frost the entire cake with an offset spatula. Garnish with extra coconut, if desired.