Healthy-ish Carrot Cake

First time I bake a cake and ice it from scratch - but my hubby's birthday occasion required me to pull out all the stops!! If you are looking for a health-ier alternative for carrot cake with low sugar and carbs you have found the spot-- This carrot cake is KETO friendly made with real, simple and whole ingredients!! It is amazingly moist, fluffy and sweet! 
Mix together: 
3 cups shredded carrots
1 1/2 cups of almond flour
1/2 cup of walnuts
1/2 cup unsweetened shredded coconut
1/2 cup unsweetened shredded pineapple
2 tsp baking powder
2 tsp of cinnamon 

Beat together:
5 eggs
200g of melted butter
4 tbs of monkfruit sweetener (or sweetener of choice) 
3 tsp of vanilla 

Cream Cheese Frosting
220g of @kitehillfoods nondairy cream cheese
3 tbs of monkfruit sweetener
1 tbs of vanilla
1/2 lemon juice (optional lemon zest)

Add the beated wet mixture to the dry mix. Coat your cake pan or cupcake tin with coconut oil and place in the oven at 350 for 40 minutes. 

While the cake is in the oven, stir together the frosting ingredients and place in the fridge to harden.

Remove the cake or cupcakes from the oven and allow to cool!!! Once they cold, cover with frosting and enjoy!