Spice Cake

This soft, eggy cake can be eaten for breakfast or dessert. It's not overly sweet. I like to top it with vanilla spiced pudding.

Spice Cake

Cake:
1 c. CarbQuik
1/2 c. almond flour
5 oz. cream cheese
1 stick butter, softened
1/4 c. heavy whipping cream
1/3 c. water
4 eggs
a little less than 1 tsp. liquid Splenda
2 tsp. vanilla extract
1 1/2 tsp. pumpkin pie spice blend

Pudding Frosting:
1 box Sugar Free Vanilla Pudding Mix (get the slightly larger box)
1 1/4 c. heavy cream
1 c. water
1 tsp. pumpkin pie spice

For the cake:
Combine CarbQuik, almond flour, and pumpkin pie spice in a bowl. Set aside.
In a mixing bowl, combine butter and cream cheese. Turn mixer on to the 3 setting or so until combined. Add other ingredients in order as listed above. When all the wet ingredients are mixed, add in the bowlful of dry ingredients. Grease and flour a cake pan. Pour batter into pan and bake at 350 F for about 35 minutes. Allow to cool. Flip cake out of pan.

For the pudding:
Combine all ingredients into mixing bowl. Using the whisk attachment, whip until thick. Scrape bottom of bowl and mix again. Serve pudding atop the cake. Chill if not eaten immediately.