I’m not happy with the icing so I’m still playing with it but here’s the cake.

¾ Cup Sugar Substitute*
1 ½ Cup vegetable oil
3 Eggs
1 Cup Almond Flour
1 Cup Coconut flour
2 tsp Cinnamon
1 tsp Baking Soda
1 tsp Vanilla
½ tsp Salt
3 Cups shredded carrots (warning – shred your own. If you use the pre-shredded they don’t have enough moisture and the batter is too dry)
1 Cup Walnuts
*I used Stevia – I am having a hard time finding granulated monk fruit in my area and Splenda gave a previous batch a funny after taste.
Preheat oven to 350O
In a mixing bowl mix the Almond flour, coconut flour, cinnamon, baking soda and salt. Blend this together (I used a fork) the goal is to mix the dry ingredients together well. Once complete, make a shallow well (think small depression with the back of a spoon) in the center and put the vanilla in the well and mix again. The vanilla goes in the well to prevent it from running down the side can causing your dry ingredients to clump on the side.
In a separate bowl (I use the bowl of my stand mixer) add the sugar substitute, Vegetable oil and eggs. Using your mixer on low speed, mix this together. This will make a slurry.
Add your dry ingredients and mix until the ingredients are wet then add the carrots and nuts. Once this is all mixed together cover the bowl and allow it to sit for at least 15 minutes but 30 is better. These fours are drier than a typical wheat flower. Allowing it to sit allows these flours to moisten more. Once the sitting time has passed stir the batter with a rubber spatula then divide and bake. I always use ice cream scoops when making cupcakes – for these I used my smallest which holds a tablespoon. This made 110 mini cupcakes. Mini cupcakes will bake for 15 minutes – I have only made the mini so, if you make something larger it will need to bake longer.
By my calculation the batter is 166.5 net carbs for the entire bowl – divided across 110 mini cupcakes that is 1.5 net carbs per mini cupcake. Obviously this changes based on your yield.

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