Carrot Cake with Pecan Cream Cheese Frosting (Louisiana)

A Louisianan old-fashioned version of carrot cake. The frosting is still tasty even without the pecans.

1 cup shortening
2 cups Monk Fruit Sweetener with Erythritol (Granular)
4 large eggs
1 (8 oz) can unsweetened crushed pineapple, undrained
2½ cups all-purpose flour, unbleached
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. sea salt
3 cups carrots, shredded (~ 6 medium carrots)

Pecan Cream Cheese Frosting:
1 (8 oz) pkg cream cheese
½ cup butter, softened
1 tsp. pure vanilla extract
3¾ cups Monk Fruit Sweetener with Erythritol (Powdered)
1 cup pecans, chopped

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Line bottoms of two greased 9” round baking pans with parchment paper; grease paper.

In a large bowl, cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and sea salt; gradually add to creamed mixture. Stir in carrots.

Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

Pecan Frosting:
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Stir in pecans.

Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

Makes 16 servings.