• Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper
• In a large mixing bowl whisk together almond flour, coconut flour, baking powder, ground cinnamon, and salt until fully combined and no lumps are in the flour. Set aside
• In a large mixer bowl combine butter, eggs, sour cream and vanilla extract. Beat on medium for about 30 seconds or until everything is fully combined and smooth
• Add powdered Swerve Beat on medium another 30 seconds or until fully combined and completely smooth
• Carefully add dry ingredients to wet and beat on low about 10 seconds just to get the dry ingredients wet. Increase speed to medium and beat on medium about 30 seconds more or until fully combined and no dry ingredients are in the bowl
• Scrape down the sides of the bowl and gently fold in the grated carrots using a wooden spoon or spatula
• Scoop batter into prepared cake pan and use a spatula to spread the batter evenly throughout the pan
• Bake for about 20-25 minutes or until golden and tester comes out clean (mine took about 23 minutes)
• Allow to cool in pan for at least 1 hour so all ingredients can set together. Use a butter knife and loosen the edges of the cake from the pan. Allow to cool in the pan completely or CAREFULLY turn the cake onto a wire rack and let it cool completely. Make sure the cake is completely cool before frosting it.

Frosting

• In a large mixer bowl combine cream cheese and butter. Beat on medium for about 30 seconds or until smooth
• Scrape down the sides of the bowl if needed and add powdered Swerve and vanilla extract. Beat on medium for 1 minutes or until fully combined and creamy
• This texture is perfect for me but if it is still too thick for you add 1/2-1 TBS of heavy whipping cream. Beat it in until it is fully combined and your desired consistency