Preheat the oven to 350F. Line a 9 by 5-inch loaf pan with parchment paper.

Cream together the butter and Lakanto, and then beat in the eggs, followed by the vanilla, molasses, and stevia glycerite. Whisk together the almond flour, flaxseed meal, tapioca flour, cinnamon, baking powder, allspice, and salt in a medium bowl. Stir the dry ingredients into the wet, and then fold in the carrot. The batter will be very thick.

Transfer the batter to the prepared pan and spread it out evenly.

Bake until a wooden pick inserted in the center comes out clean, about 35 minutes. Cool completely before frosting.

Cream together the cream cheese and butter in a large bowl. Beat in the Swerve Confectioners, stevia glycerite, vanilla bean paste, vanilla extract, and almond extract until fully incorporated. Lastly, beat in the cream until smooth.

Once the cake is cooled, spread the frosting on top and let it set before slicing.