Step 1

Preheat oven to 350 degrees. Line two 8 inch cake pans with parchment paper and spray with cooking spray.

Step 2

In a medium bowl, beat the wet ingredients together until uniform.

Step 3

Mix the dry ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the wet mixture and mix until combined. Don't over mix or your cake will be dense.

Step 4

Fold the carrots into the batter until just combined.

Step 5

Pour the batter evenly into the two pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.

Step 6

Let cake cool inside pan for 15 - 30 minutes and then invert onto cooling racks. While cake is cooling prepare the frosting.

Step 7

Cream the butter and cream cheese together until smooth. Add the sweetener and mix in until smooth. Add in the vanilla continuing to mix. Add in the heavy cream a little at a time until frosting is nice and fluffy.

Step 8

Let cake cool completely.

Step 9

Spread the frosting on the top of the bottom layer. Place top layer on top of it. Spread the rest of the frosting on the sides. Sprinkle with coconut if desired.

Step 10

Refrigerate finished cake for at least 1 hour and store leftovers in the fridge.