Grease two large ramekins or mugs with soft butter or spray with cooking oil. Make sure the grease does not slide down the edges and puddle at bottom of the ramekin. You can use a paper towel to rub the grease into the sides of the ramekin. Set aside.
In a small bowl mix all the dry ingredients together to include almond flour, cinnamon, pumpkin spice, baking powder, low carb sweetener and chopped walnuts.
Mix in the grated carrot, egg, melted butter and the cream. Stir to fully combine the wet and dry ingredients.
Fill the carrot cake batter into your greased ramekins or mugs. Using your rubber spatula or the back of a spoon smooth the top of the batter into the ramekin. Microwave 6 minutes. My microwave is 700W.
In a small bowl mash together softened cream cheese and powdered low carb sweetener.
Run a knife around the edge of the ramekin. Flip the cake upside down onto a plate. Spread half of the cream cheese frosting onto each of your single serve carrot cakes.
Notes
Side Note: If your microwave is higher wattage, lower your cooking time. For instance, 800W would be 5 minutes.