For the Cake:

2.5 cups flour
1.5 tsp Salt
1.5 tsp baking powder
1.5 tsp baking Soda
2 tsp cinnamon
1 tsp pumpkin spice
3/4 white sugar (monk fruit)
1 cup brown sugar (swerve)
1.5 cups oil
4 large eggs
1 tbsp vanilla
2 cups shredded carrots

For the Frosting

1/2 cup butter
8 oz cream cheese
1/2 cup Powdered sugar
1/2 tsp pumpkin spice
1 tsp vanilla
pinch of salt
1 tsp heavy cream 

Preheat the oven to 350 degrees
Lightly coat a 9X13 cake pan with nonstick spray, set aside.

In a medium bowl, combine flour, cinnamon, salt, baking soda, baking powder and pumpkin spice.

In a separate large bowl, combine oil, brown and white sugar. Whisk in the eggs one at a time – add vanilla.

Slowly add dry ingredients from the medium bowl into the larger bowl with a spatula – do not overmix.

Add shredded carrots and mix until incorporated.  Pour the batter into baking pan and bake for 30-35 minutes or until an inserted toothpick comes out clean. Cool and frost.

Frosting:
In a medium bowl add butter and cream cheese, mix until smooth. Add powdered sugar and heavy cream – stir until you have a whipped and creamy texture. You can sprinkle a little pumpkin spice into your frosting for added flavor. Frost your cooled cake and places peeled carrot ribbons to decorate (optional). Enjoy!