Grease the ceramic interior of a 6 quart slow cooker and then line with parchment paper with plenty of parchment on the sides for easy removal. Grease parchment paper (I used Kelapo Coconut Oil spray)
In a large bowl, whisk together the almond flour, sweetener, shredded coconut, chopped nuts, protein powder, baking powder, cinnamon, cloves and salt.
Stir in the shredded carrots, eggs, coconut oil, almond milk and vanilla extract until well incorporated. Spread batter in prepared slow cooker and cook on low for 3 to 3 ½ hours.
Let cool completely, then grasp the edges of the parchment and gently lift cake out and transfer to a serving platter.
Cream Cheese Frosting:
Beat cream cheese with powdered sweetener until smooth. Beat in vanilla extract and cream until well combined and smooth. Spread over cooled cake.
Serves 12. Each serving has 9.5 g of carbs and 4.14 g of fiber. Total NET CARBS = 5.36 g.Food energy: 348kcal
Saturated fatty acids: 16.33g
Total fat: 30.62g
Calories from fat: 275
Total dietary fiber: 4.14g