I love carrot cake, but I am sugar/gluten/grain-free. 

The glycemic index of carrot is 71 which makes it high GI vegetable, so I used shredded multi-colored carrots sparingly. 

Ingredients:

Wet: 

1/4 cup heavy cream 

1/4 cup keto maple syrup (I used a stevia one- if you're not keto and use regular maple syrup, use less sweetener) 

1/2 cup swerve (or similar sweetener) 

5 drops monk fruit vanilla or regular vanilla (use more sweetener) 

4 eggs + 1 yolk 

1 1/2 cups of carrots shredded and dried (I used colorful carrots) 

Dry:

2 tsp baking powder

2 tsp baking soda

2 cups almond flour 

1/4 cup coconut flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 teaspoon pumpkin spice 

Preheat oven to 350 F.  Mix dry ingredients together. In a separate bowl, using a stand mixer or hand mixer beat together all wet ingredients. Combine everything together, folding in the dry ingredients slowly about a cup at a time. Once everything is mixed well, spread out in a cake dish or baking dish of your choice. Or in cupcakes. Bake for 25-30 mins. Frost with cream cheese frosting (6 oz cream cheese, 3 tablespoons butter, and 7 drops of monk fruit vanilla) when the cake has cooled.