Frosting

1. Place the monk fruit sweetener in a high-speed blender and blitz until the sweetener is completely powdered. Add the cashew pieces, coconut cream, coconut milk, palm shortening, lemon juice, and sea salt, then blend until smooth. Use your blender’s tamper, if you have one, to help it blend. Scoop the frosting into a bowl. Cover,  and refrigerate until it has thickened, about 3 hours, or overnight.

Cake

1. Preheat your oven to 350ºF. Grease two 6-inch cake pans with the extra palm shortening, then place a square of parchment paper in each one and press it down on the bottom and sides.
2. Place the eggs, monk fruit syrup, and apple cider vinegar in a large bowl or stand mixer. Beat until combined. In a small bowl, whisk together the dry ingredients, then beat the shortening into the dry ingredients until completely incorporated (it helps to use a handheld mixer for this). Add the flour-shortening mixture to the egg mixture and beat until smooth.
3. Let the batter sit for 10 minutes, to thicken. Gently mix in the shredded carrots and chopped pecans. Pour your batter into the prepared cake pans and bake for 38 to 40 minutes, or until a toothpick inserted in the center comes out clean.
4. Remove the pans from the oven, remove the cakes from the pans, and place them on a cooling rack. Let the cakes cool completely  before frosting. If you’re in a time crunch, you can place the cakes in the freezer for up to 20 minutes, to help them cool.
5. When the cakes are fully cooled, place one cake on a cake stand. Top with a large dollop of frosting, spread it out evenly, then place another cake layer on top. Top the second cake with another layer of the frosting, then use more frosting to coat the sides of the cake, using an offset spatula. There may be frosting leftover. Top the cake with more chopped pecans and edible flowers, if desired.
6. Immediately place the cake in the refrigerator and keep it there until serving. Store leftover cake in an airtight container in the refrigerator for up to 1 week.