MINI CARROT CAKE w/ CREAM CHEESE FROSTING

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Karen Johansen

subheading: For the cake:

6 tbsp almond flour

3 tbsp swerve, granular (or coconut sugar or white sugar)

2 tbsp chopped pecans or walnuts

1 tbsp unsweetened shredded coconut (if you don't have this, substitute more almond flour)

½ tsp baking powder

¼ tsp ground cinnamon

pinch of ground cloves

pinch of salt

¼ cup packed grated carrots

1 large egg

1 tbsp melted butter (or coconut oil)

⅛ tsp vanilla extract

subheading: For the frosting:

2 ounces cream cheese, softened (can use a dairy-free/vegan cream cheese)

1 tbsp butter, softened

2 tbsp swerve, confectioners (or powdered sugar)

¼ tsp vanilla extract

3 tbsp unsweetened almond milk or unsweetened almond milk creamer.

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