Ingredients:

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• 2 cups (260 grams) of Almond Flour

• 1/4 cup (31grams) of Coconut flour

• 1 teaspoon of Baking Powder

• 2 teaspoons Baking Soda

• 1/4 teaspoon salt

• 1/4 teaspoon of Nutmeg

• 1/4 teaspoon of Allspice

• 1/4 teaspoon of  Ginger 

• 2 to 3 teaspoons of Cinnamon

• 1 cup (170 grams) of Swerve Confectioners Sugar

• 1/4 cup (54 grams) Swerve Brown Sugar

• 1 stick (113.5 grams) of melted Butter (I used salted)

• 2 cups (161 grams) of Carrots

• 4 eggs ( I used Jumbo)

• 2 teaspoons Vanilla Extract

• 1/3 cup (70 grams) of Coconut Oil (or any other oil of preference)

• 1/2 cup of Pecans (You can use walnuts if you prefer)

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Directions:

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1. Preheat the oven at 350F. Grease 2- 6 inch pans.

2. In a large bowl add the dry ingredients: almond flour, coconut flour, baking powder, baking soda, nutmeg, allspice, cinnamon, ginger, salt and the Confectioners Swerve sugar. Mix well. *Remember that the amount of cinnamon can be changed to your liking. 

3. In another bowl mix the carrots, brown sugar, eggs, coconut oil, melted butter and vanilla extract

4. Pour the wet ingredients over the dry ingredients and mix everything well.

5. Place the pans in the oven. 

6. Time of cooking will change depending on the pan you use and how much you fill your pan and even the type of oven can make a difference. Just keep an eye on it after the 35 minute mark.

7. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Once the cake has cool down (I like to wrap them when they are still a bit warm). You should cover the cake in plastic wrap and make sure it's sealed well. Place it in the fridge overnight and let it rest. Torte and fill the next day for best results.

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