Low Carb and Low Sugar Carrot Cake

1. Preheat oven to 350 degrees F. Line two 8-inch round cake pans with parchment paper rounds. Spray the parchment paper and sides of the pan with nonstick cooking spray.
2. In a big bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg, and salt together. Set aside.
3. In a separate bowl, whisk together eggs, monk fruit, tahini, milk, and vanilla extract until smooth.
4. Whisk in the melted and cooled coconut oil until it’s well incorporated, and add the carrots.
5. Add dry ingredients to wet ingredients and mix with a spoon until well combined. Stir in the raisins and nuts.
6. Divide the batter between the pans and spread out with a spatula to smooth the tops. Bake for 35 minutes in the two 8-inch pans.
7. Allow cake to cool completely before frosting or removing from the pans.

For the Optional Frosting:

1. In an electric mixer bowl, add the softened butter and cream cheese and whip on high until light and fluffy.
2. Add powdered sugar, vanilla extract, and milk and beat for 2-3 minutes more.
3. Top the frosted cake with coconut and pecans.