Carrot Cake

Method

1. For the frosting, place the cream cheese and butter into a bowl then beat with a hand mixer until combined and fluffy. Add in the erythritol and vanilla then beat properly to combine. Add in the heavy cream and beat until the mixture becomes cream, set aside.
2. Preheat the oven to 350 degrees F, place a parchment paper on two cake pans then grease then bottom of the pans with butter, set aside. Using a large mixing bowl. add in the butter and sweetener then beat to combine. Add in the molasses, vanilla, and pineapple juice then mix properly to combine. Add in the eggs, one after another then beat to combine, set aside.
3. In another mixing bowl, add in the flour, baking powder, cinnamon, and salt to taste then mix properly to combine. Pour the flour mixture into the wet mixture then mix everything to combine. Add in the grated carrots and the pecans then mix to combine. Pour the mixture into the prepared baking pan and bake for about thirty to thirty-five minutes until baked through.
4. Once baked, let the cake cool for a few minutes, frost with the prepared frosting, slice, and serve.