In a medium bowl, using a hand mixer, cream together butter and sweeteners. Add eggs one at a time to incorporate.
Mix in cream and carrots. Set aside.
In a separate bowl combine dry ingredients, stirring well.
Add half dry ingredients to wet. Combine well. Add remaining dry into wet. Mixing and scrapping to fully incorporate.
Drop batter evenly into mini molds. Bake at 350 degrees for 30 to 35 minutes until just cooked in center. Cool thoroughly. Ice with cream cheese frosting.
Cream cheese frosting:
Combine soft butter and cream cheese briefly. Add powdered sweetener and vanilla. Beat until smooth. Frost cooled cakes, and serve.
Video
Notes
Total carbs: 8gFiber: 5gNet carbs: 3gserving size: half a 4oz cakeserves 10