Cake   1/2 cup    almond flour   1/2 cup    wheat protein isolate 5000   1 1/2 tsp    baking powder   1 tsp    cinnamon   1/2 tsp    salt   1 cup    grated carrots   1/4 cup    chopped pecans   2   eggs   1 tsp    Splenda quick pack   3/4 cup    vegetable oil   2 tsp    vanilla   Icing   3 oz    cream cheese, softened   1 Tbs    butter, softened   1 tsp    vanilla   sweeten icing to taste(I use sweetzfree)     1 In a small mixing bowl combine flour, baking powder, splenda, salt and cinnamon. 2 In a separate mixing bowl, beat eggs, oil and vanilla. 3 Add dry ingredients to wet ingredients and mix till well combined. 4 Blend in the carrot and pecans. 5 Pour batter into a well greased 8 x 8 inch pan. (i lined my glass dish with non-stick foil) 6 Bake in 325°F oven for 35 to 40 minutes or until a toothpick inserted in center comes out clean. 7 In a small mixing bowl, combine cream cheese, butter, vanilla and sweetener and wisk until fluffy and spreadable. 8 When cake is cool, spread with cream cheese icing.   Servings: 9    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Calories   273.80   Calories From Fat (84%)   229.27   Calories From Protein (10%)   27.83   Calories From Carbs (6%)   16.70   Calories From Alcohol (0%)   0.00       % Daily Value Total Fat 26.29g   40%   Saturated Fat 2.98g   15%   Monounsaturated Fat 12.74g       Polyunsaturated Fat 6.32g       Trans Fatty Acids 0.00g       Cholesterol 51.15mg   17%   Sodium 272.65mg   11%   Potassium 83.19mg   2%   Carbohydrates 4.31g   1%   Dietary Fiber 1.44g   6%   Sugar 1.23g       Sugar Alcohols 0.00g       Net Carbohydrates 2.87g       Protein 7.18g   14%