400gSplenda or Stevia Extract in the Rawor 200g New Roots Stevia Sugar
2tspsbaking powder
1¼tspssalt
1½tspsground cinnamon
8egg whites or 6 eggs
280mlunsweetened soy milk or other milk
113gsalted butter or margarinemelted
2tspsvanilla extract
¼tspliquid stevia
340gpacked finely shredded carrots
For the cream cheese frosting
680gcream cheeseat room temperature
113gsalted butter or margarineat room temperature
200gSplenda or Stevia Extract in the Rawor 100g New Roots Stevia Sugar
½tspground cinnamon
4tspsvanilla extract
1tbspunsweetened soy milk or other milk
⅛tspliquid stevia
Pecans or other nutstoasted and chopped, for garnish (optional)
Unsweetened coconut flakestoasted for garnish (optional)
Instructions
Preheat the oven to 160°C/325°F/Gas Mark 3. Line the bottom of two 8-inch round cake pans with parchment paper, then mist the inside walls of the pans along with the parchment with spray oil.
In a medium bowl, combine the coconut flour, pecan flour, shredded coconut, Splenda, baking powder, salt, and cinnamon and whisk until well mixed. In a large bowl, whisk the egg whites, milk, butter, vanilla, and liquid stevia together until thoroughly blended. Stir in the carrots. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter. If the batter is too thick to pour, add a little more milk.
Pour the batter into the prepared pans. Use a spatula to evenly spread the batter, or jiggle the pan to evenly distribute the batter in the pan. Bake for 35 minutes, then switch racks and bake for about 30 more minutes, until the cakes are lightly golden and springy when pressed in the center and a toothpick inserted into the middle of each cake comes out clean. Let the cakes cool in the pans for at least 20 minutes.
Meanwhile, make the frosting. In the bowl of an electric mixer or a large bowl, combine all of the ingredients and mix with the paddle attachment on medium speed or stir vigorously with a large spoon until thoroughly blended. If using an electric mixer, switch to the whisk attachment and mix at medium-high speed for about 3 minutes, until the mixture is fluffy and very creamy; if mixing by hand, switch to a sturdy whisk and beat vigorously.
As the cakes cool, they should shrink from the pan walls; if not, run an icing spatula or a thin knife around the edges. Invert the cakes onto two plates. They can be eaten as they are or be frosted, either singly or as a two-layer cake.
For a two-layer cake, spread some frosting over the top of the lower layer, spreading it to an even thickness of about ¼ inch. Position the second layer on top and then spread the remaining frosting over the entire cake. Sprinkle the pecans, coconut, or both over the top and/or sides of the cake if you like. Keep refrigerated.
Notes
If you don't have coconut flour or pecan flour you could swap for regular flour instead, just make sure you use the same measurements