Carrot Cake

My favorite Carrot Cake, just in time for Easter!

In a large mixing bowl, combine:

¾ C Softened, Salted Butter

¾ C Allulose

1 t Vanilla

2 Drops Pineapple Extract (optional)

4-5 Drops Carrot Cake Flavoring (OOO Flavors)

3 Large Eggs

2 ½ C Almond Flour

1 C Crushed/Blended Pecans

2 t Baking Powder

2 t Cinnamon

Combine the wet (first 6) ingredients, then dry (remaining 4 ingredients) together until mixed well. Spray/grease a 9×13 cake pan and bake for 25-30 minutes at 350 degrees until a toothpick comes out clean.

For the Cream Cheese Frosting, combine:

½ C Softened Salted Butter

8 oz Softened Cream Cheese

3-4 T Heavy Cream

1 t Vanilla

Blend well and spread across cooled cake. You could get fancy and cut three circles out of the cake and layer them, frosting in between layers if you’re feeling brave! En joy and Happy Easter!