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1 cup Coconut Flour
1 cup No-Calorie Sweetener
1/2 cup Butter
1/2 cup Heavy Cream
2 cup Shredded Carrots
1 cup Crushed Pineapple
1/2 cup Chopped Hazelnuts/Walnuts
1/4 cup Canola Oil
1 tsp Baking Powder
1 1/2 tsp cinnamon
1/2 tsp ground clove
1 tsp nutmeg
8 oz Cream Cheese
1/2 cup Butter
1 1/2 cup powdered No-Calorie Sweetener
Combine the carrots, eggs, melted butter (1 stick), cream and vanilla in a blender. On the grate setting blend until ingredients have a semi unified color. About 30 seconds.
In a separate bowl combine sifted coconut flour, sweetener, salt, baking powder and spices. (1 tsp nutmeg, 1/2 tsp ground clove, 1 1/2 tsp of cinnamon). Thne pour the blended liquid into the dry ingredients and mix well. Finally fold in the chopped nuts and crushed pineapple.
Pour into two well greased 9 inch cake pans and bake on 350 degrees for 30-40 mins (until fork/knive comes out of the cneter ofthe cake clean.) Be careful not to overbake as the cake will get very DRY.
Whip together 1/2 cup of room temp butter and 8 oz room temp cream cheese until smooth. Sift in 1.5 cups of no cal powdered sweetener (powdered sugar substitute). Frosting will be slightly sweet but not overly and very light!
Make sure to refrigerate your cake as the frosting is perishable.