Keto Carrot cakes with Cream Cheese Frosting

5 large Egg, fresh, whole, raw
2 oz Almond Breeze Almond Milk, Unsweetened Vanilla
.75 cup Olive Oil
1 tsp Vanilla Extract
4 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
1 tsp Morton Iodized Salt
4 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
7 serving Bob's Red Mill Almond Flour - per 1/4 Cup
2 tsp Baking Powder
1.5 tsp Cinnamon, ground
2.5 serving Carrots - Bolthouse Farms Baby-cut Carrots 3oz
36 tsp Swerve Granulated (1 tsp) net carb (by IMENONELSE)
8 oz Cream Cheese
1 stick Butter, unsalted
30 gram Swerve powdered sugar replacement
4 tbsp Heavy Whipping Cream
1 tsp Vanilla Extract

I made them in larger square cupcake tin- you may be able to get 24 in a regular cupcake tin- adjust nutrition info accordingly

combine eggs, almond milk, olive oil vanilla extract in mixer until combined- add sugar replacement, in the meantime combine dry ingredients of shredded coconut, salt, coconut flour, almond flour, baking powder, cinnamon into wet ingredients-- when mixed fold in the shredded carrots until combined- line muffin tins or you can make two 8" cake pan- bake in 350 oven for about 15 -18 minutes until toothpick comes away clean- take out of pan and cool completely- make frosting- combine room temp butter, cream cheese until mixed well add swerve confectioners sugar and mix- add vanilla extract- and then add each tablespoon of heavy cream until make a light fluffy frosting ....frost cooled cupcakes- enjoy!

Serving Size: 19

Number of Servings: 19

Recipe submitted by SparkPeople user AMORPHI.