2 cups all-purpose flour
2 tsp. baking soda
2 cups Swerve Granular Sweetener (or equivalent)
2 tsp. cinnamon
1 1/2 cups vegetable oil
4 eggs, beaten
3 cups grated carrots

Mix dry ingredients. Add oil and eggs. Add carrots. Bake at 350°F for 30 minutes.

ICING:

1 (8 oz.) pkg. cream cheese, softened
1 large pkg. instant sugar-free pudding (6 serving size)
1 (8 oz.) can crushed pineapple, in own juice (no sugar), very well drained

Combine all ingredients for frosting and spread over cooled cake.