Step 1

Preheat the oven to 325F and grease a 9x9 inch metal baking pan well.

Step 2

In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Add the cream and vanilla and beat until well combined.

Step 3

In another large bowl, whisk together the butter and sweetener, breaking up any clumps. Stir in the egg and vanilla. Add the almond flour, baking powder, cinnamon, ginger, cloves, and salt. Stir in the shredded carrot until well combined.

Step 4

Spread about two thirds of the carrot cake mixture in the bottom of the prepared pan, then spread on the cream cheese mixture. Dollop the remaining cake mixture overtop and swirl lightly with a knife.

Step 5

Bake 35 to 45 minutes, until the edges are set but the center still jiggles slightly. Remove and let cool, then chill at least 1 to 2 hours to firm up.