Pre-heat oven to 350F. Gather ingredients together.

Line a baking dish with parchment paper and set aside.

In a bowl, beat together butter and erythritol until light in color.

Beat the eggs into the butter mixture until incorporated.

Add spices and baking powder, then whisk to combine.

Add the finely chopped pecans and almond flour, then mix together well again.

Add in the grated carrot and fold into the batter.

Pour the batter into the baking dish and spread the top to evenly distribute the batter. Bake for 18-25 minutes or until an inserted toothpick comes out clean.

While the carrot cake is baking, prepare the icing.

Beat together all ingredients for the icing until well combined. Place into the refrigerator until ready to use.

Let the cake completely cool after it's been removed from the oven. If you try to ice the carrot cake immediately after it comes out of the oven, the icing will melt.

Ice the cake and top with chopped pecans if desired. Enjoy!