• Preheat your oven to 325°F
• Toast the pecans in a medium pan over medium low heat until they are fragrant and golden brown.
• In a large bowl whisk together the dry ingredients except the brown sweetener.
  2 cups almond flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
• In another large bowl whisk or use a mixer to combine the wet ingredients along with the brown sweetener.
  3 large eggs, ⅓ cup unsalted butter, ½ cup brown sweetener, ½ cup sour cream
• Combine the wet and dry ingredients together and mix with a rubber spatula. Then fold in the carrots and toasted pecans until evenly spread through the batter.
  1 cup grated carrots, ½ cup chopped pecans
• Transfer the carrot cake batter to a greased and parchment lined 9" x 5" loaf pan. Spread the batter evenly and bake at 325°F for 45 minutes or until a toothpick inserted in the centre comes out clean. (See video)
• Allow the cake to cool in the loaf pan completely before removing. Otherwise it may fall apart.

Sugar Free Cream Cheese Frosting

• Mix together the frosting ingredients in a medium bowl with a rubber spatula until smooth.
  4 oz cream cheese, 1 teaspoon vanilla extract, ¼ cup low carb sweetener
• Spread evenly onto the cooled cake and then dot with the toasted pecans.