Preheat your oven to 350°F (175°C). Prepare a 9" cake pan by lining it with parchment paper and spraying it with non-stick spray.

Cream together the sugar substitute and softened butter in a large bowl until light and fluffy.

Add the eggs, unsweetened almond milk, and vanilla extract to the mixture. Mix until fully incorporated.

Whisk together the almond flour, coconut flour, baking powder, and spices in a separate bowl.

Combine the dry ingredients gradually with the wet mixture, stirring gently until just combined.

Fold in the finely grated carrots and nuts (if using). Ensure even distribution throughout the batter.

Pour the batter into the prepared cake pan, spreading it evenly. Bake for 18–25 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

For the frosting: Beat together the cream cheese and heavy cream until smooth. Add the confectioners sugar substitute and mix until creamy.

Frost the cooled cake generously with the creamy frosting and garnish with chopped pecans if desired.