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Ingredients
  • 1 cup unblanched almond flour (3 ⅛ ounces or 92 grams)
  • 1 cup finely ground unsweetened coconut (3 ⅛ ouces or 92 grams) *
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon xanthan gum
  •  
  • 1 cup granular Splenda or equivalent liquid Splenda
  • 1 ½ teaspoons vanilla
  • ½ teaspoon pineapple extract, optional
  • 2 tablespoons oil
  • 1 teaspoon blackstrap molasses
  • 2 eggs
  • ¼ cup heavy cream
  • 4 ounces carrot, finely grated (about 1 large carrot or 1 cup loosely packed after grating)
  • subheading: Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • ½ cup granular Splenda or equivalent liquid Splenda
  • 1 teaspoon vanilla
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