Preheat your oven to 350 degrees F and grease two 9 inch cake pans. Set aside.
Whisk together your flour, baking soda, salt, and cinnamon in a medium bowl until well incorporated.
In a separate bowl, whisk together your oil, granulated sweetener, brown sugar replacement, and vanilla extract.
Whisk in your eggs, one at time.
Using a rubber spatula, slowly mix in your dry ingredients, gently mixing until the batter is smooth.
Fold in your grated carrots and chopped nuts.
Evenly divide your batter in your prepared cake pans, bake for 40-45 minutes or until a toothpick inserted into the middle of the cake comes out almost clean.
Allow your cakes to cool for 10-15 minutes in the pan before transferring to a wire cooling rack to cool completely.
Once your cakes are completely cooled, make your frosting by whisking together all of your ingredients until nice and smooth.
Frost the top of one cake, and then place the other cake layer on top and frost the top of the cake. Slice and enjoy!
