– 2 c. whole wheat flour – 1/2 c. granular monk fruit sweetener, like Whole Earth or Lakanto – 1 1/2 tsp. cinnamon – 1/2 tsp. ground nutmeg – 1/2 tsp. ground ginger – 1 tsp. baking powder – 1/4 tsp. salt – 1 c. milk (dairy or plant-based) – 3/4 c. plain Greek yogurt (like 2% or 5% Fage) – 2 eggs – 1 tsp. vanilla extract – 1 c. shredded carrots – 1 (8 oz.) can, crushed pineapple, well drained – 1/2 c. chopped pecans
Preheat oven to 350 degrees. Line a 9 x 5" loaf pan with parchment paper. Set prepared pan aside. In a large mixing bowl, combine the dry ingredients; flour, sweetener, cinnamon, ginger, nutmeg baking powder and salt. Whisk together and set aside.
Using a rubber scraper, fold in the carrots, pineapple and chopped pecans.
Pour the batter into the prepared loaf pan. Bake at 350 degrees for 60 minutes or until toothpick inserted comes out clean and crumb-free. Let loaf cool to room temperature.
While loaf cools, mix together the frosting. Combine the room temperature cream cheese, vanilla, Swerve and cinnamon until smooth and well combined. Spread evenly over the top of the carrot cake.
If desired, top with additional chopped pecans and shredded carrots. Slice and enjoy.