Ingredients for 1 10inch 2 layer cake:

• 8 organic large eggs
• 1 ½ cups organic canola oil
• 1 pound 10 oz Swerve™
• 1 tsp kosher salt
• 1 pound 2 oz organic Bread Flour
• 3 tablespoons cinnamon
• 1 ½ tsp baking soda
• ½ tsp baking powder
• 2 pounds peeled and shredded organic carrots
• 8 oz chopped pecans (3 oz for decoration around the side of the cake)
• ¾ cup organic, natural raisins
• 6 oz plain organic yogurt

Ingredients Cream Cheese Frosting:

• 2 Pounds Natural Cream Cheese
• 8 oz unsalted organic butter
• 3 tsp vanilla extract
• 1 pound powdered Swerve (or granulated Swerve ground finely in a coffee grinder and sifted with ¼ cup of cornstarch added)

Cake Preparation Directions:

Spray the insides of the two pans and pre-heat the oven to 375.

Whip the eggs until light yellow and foamy. Reduce speed and add the oil slowly. Turn down to a lower speed and add the Swerve and salt.

Add the yogurt and mix till combined.

Sift the flour and the rest of the dry ingredients together.

Add the dry to the wet and mix thoroughly.

Fold in the carrots, raisins and pecans.

Divide into the prepared pans and bake at 375 for about 45 minutes.

Cake should be medium brown and have a slight spring back when touched. A toothpick should come out clean. Cool and reserve

Frosting Preparation Directions:

Get all the cream cheese and butter to room temp. Soften the cream cheese on low in a mixer.

Add the butter and incorporate fully.

Add the powdered sugar and vanilla and mix until smooth.