Step 1

Preheat the oven to 350ºF and grease 3 8-inch round cake pans. Line the bottoms with parchment paper and grease the paper.

Step 2

In a medium bowl, whisk together the pecan flour, coconut flour, protein powder, baking powder, cinnamon, salt, and cloves.

Step 3

In a large bowl, beat the eggs and oil with the sweeteners until well combined and the sweeteners are mostly dissolved. Beat in the carrots and vanilla extract.

Step 4

Add the dry ingredients and beat on low until combined. Stir in the chopped pecans.

Step 5

Divide the batter evenly among the baking pans and spread to the edges. Bake 18 to 25 minutes, or until golden brown and the tops are firm to the touch.

Step 6

Remove and let cool completely in the pans, then run a sharp knife around the inside of the pans and flip out onto a wire rack.

Step 7

In a large bowl, beat the cream cheese and butter together until very smooth. Beat in the sweetener and vanilla extract until well combined.

Step 8

Slowly beat in the heavy whipping cream until a spreadable consistency is achieved.

Step 9

Place one layer of cake on a cake stand or plate. Spread the top with one quarter of the frosting. Repeat with the remaining layers.

Step 10

Use the final quarter of frosting to lightly crumb coat the sides, so that the cake peeks through.

Step 11

Sprinkle the chopped pecans and shredded carrot around the outside of the top of the cake. Refrigerate 1 hour before cutting and serving.