¹⁄₃ cup grated carrots

¹⁄₃ cup grated zucchini

1 cup almond flour

²⁄₃ cup erythritol and oligosaccharide blend granular sweetener

1 tsp baking powder

¹⁄₈ tsp baking soda

1 tsp ground cinnamon

¹⁄₂ tsp ground cardamom

¹⁄₄ tsp grated nutmeg

2 large eggs

3 tbsp heavy cream

2 tbsp unsalted butter, melted

1 tsp vanilla extract

¹⁄₃ cup chopped walnuts

FOR THE FROSTING

4oz (110g) block-style cream cheese, softened and cubed

3 tbsp erythritol and oligosaccharide blend granular sweetener

2 tsp lemon juice

¹⁄₂ tsp vanilla extract

1 tbsp heavy cream

1 Spray a 6-inch (15.25cm) round cake pan with nonstick coconut oil spray. Set aside.

2 Line a large colander with paper towels and place the carrots and zucchini in the colander. Press down on the vegetables to force as much liquid from the vegetables as possible. Set aside.

3 Combine the almond flour, sweetener, baking powder, baking soda, cinnamon, cardamom, nutmeg, eggs, heavy cream, butter, and vanilla extract in a large bowl. Using a stand mixer or hand mixer, beat the ingredients on medium until thoroughly combined.

4 Pour the batter into the prepared pan and tightly cover the top of the pan with a sheet of aluminum foil.

5 Place the steam rack in the inner pot and add 1²⁄₃ cups water to the bottom of the pot. Place the covered cake pan on the steam rack.

6 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 44 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

7 Open the lid and carefully grasp the steam rack handles to lift the rack and cake pan out of the pot. Remove and discard the aluminum foil and let the cake cool for 25–30 minutes.

8 While the cake is cooling, make the frosting by combining the cream cheese, sweetener, lemon juice, vanilla extract, and heavy cream in a large bowl. Using a hand mixer, beat the ingredients on high until well combined and a smooth, creamy consistency is achieved.

9 Once the cake is cool, spread the frosting over the top of the cake. Sprinkle the walnuts evenly over top.

10 Cut the cake into 8 equal-sized wedges. Serve promptly or transfer to a resealable container and refrigerate for up to 6 days.

tip This cake is preservative-free and perishable, so any leftovers must be refrigerated.

Carrot Cake with Cream Cheese Frosting