This should be reminiscent of a delicious carrot cake without out the grains and added sugar!
(1) 9.3 oz bag Wheat-Free Market Ginger Spice Muffin Mix
4 large eggs
1/3 cup canned coconut milk or heavy cream
¼ cup butter, melted
¾ teaspoon vanilla
2 teaspoons Virtue Sweetener
8 ounces cream cheese, at room temperature
1 cup heavy whipping cream
1 teaspoon vanilla extract
3-4 teaspoons Virtue Sweetener
Preheat oven to 350 degrees F. Line (2) 8” cake pans with parchment and set aside.
To a large bowl add entire bag of WFM muffin mix, eggs, coconut milk, butter, vanilla and Virtue. Use whisk and mix well. Taste for sweetness and adjust if needed. Divide batter between both cake pans and spread out evenly.
Bake for 18-20 minutes or until toothpick inserted into center of cake comes out clean. Invert cakes onto cooling rack, remove parchment and allow to completely cool.
In a medium, high-sided bowl, blend cream cheese until smooth. Add heavy whipping cream, vanilla and 3 teaspoons Virtue sweetener. Blend with hand mixer until frosting is smooth and thick. Taste for sweetness and add more sweetener if desired.
Once cakes have cooled, frost and enjoy.