Carrot Cake


4 cups almond flour
1/2 cup granulated sweetener – monk fruit or stevia
1 cup organic shredded carrot
4 large organic eggs
2 tbsp baking powder
1 tsp sea salt
1 tsp pure vanilla extract
1 pinch of cinnamon


1. Preheat the oven to 350 F.
2. Grease two 8-inch pans and line with parchment.
3. Mix flour, monk fruit or stevia, baking powder, sea salt, and cinnamon into bowl.
4. Beat in eggs, vanilla, and carrots. Stir and combine all ingredients.
5. Spread batter evenly into both pans
6. Bake for 20 minutes or until toothpick is clean.
7. Allow cake to cool before removing from pan.
8. Frost the cool cake with cream cheese.

Cream Cheese Frosting

8 oz cream cheese
4 oz organic butter
1 cup powdered monk fruit (or powdered sugar)
1 tsp pure vanilla extract
2-5 tbsp of milk if needed


1. Bring the cream cheese and butter to room temperature.
2. Combine cream cheese and butter
3. Add powdered monk fruit or powdered sugar and vanilla. Combine ingredients until smooth. If needed add milk until creamy.
4. Apply frosting evenly to cake
5. Refrigerate 1 hour before serving
Smell, taste, enjoy. Be mindful of the food you eat.

Carrots – A Root Vegetable