Preheat the oven to 350 degrees F. Grease two 8” round baking pans with coconut oil.
In a large bowl, beat together the erythritol and butter until fluffy.
Beat the eggs in, then the almond milk and vanilla. Next, add and beat in the almond flour, coconut flour, baking powder and spices.
Using a spatula, fold in the shredded carrot and dark chocolate pieces and mix until evenly combined.
Divide the mixture evenly into the prepared pans and bake for 15-22 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool completely before icing.
For the Cream Cheese Frosting:
In a medium bowl, using a handheld mixer, beat the butter and cream cheese until smooth.
Add the LGF Shake Mix, heavy cream,almond milk and vanilla, beating until smooth. The liquid will take a few minutes to absorb. Keep beating until the frosting is fluffy and creamy.
Place the frosting in the fridge for at least 1 hour to set.
Assemble the Cake:
Using half of the cream cheese frosting, spread the mixture evenly over one of the cakes. Add the second layer and spread the remaining frosting using a spatula.
Sprinkle the pecans on the outside of the cake (or all over) and gently pat down.