KETO CARROT CAKE
FOR THE CAKE LAYERS – 5 large Eggs – ¾ cup Erythritol – ½ cup Butter – ¼ cup Almond Milk – 2 teaspoons Vanilla Extract – 2 cups Almond Flour – ¼ cup Coconut Flour – 1 tablespoon Baking Powder – ¼ teaspoon Nutmeg – ¼ teaspoon Ginger – ½ teaspoon Salt – 1 ½ teaspoon Cinnamon – 1 ½ cup Shredded Carrots – ½ cup Pecans – ½ cup Walnuts
CREAM CHEESE FROSTING – 8 oz Cream Cheese – 2-3 tablespoons Heavy Cream – ½ cup Butter Softened – ¼ cup Powdered Erythritol – 1 teaspoon Vanilla Extract
Take Batter Ingredients Out
Bring all the cake batter ingredients out of the fridge 30 minutes before making the cake to ensure your eggs and almond milk are at room temperature.
In a large mixing bowl, whisk eggs, melted butter, erythritol, unsweetened almond milk, and vanilla extract. Set aside.
Combine Dry Ingredients
In another large mixing bowl, combine all the dry ingredients: almond flour, coconut flour, cinnamon, nutmeg, ginger, salt, and baking powder.
Mix Dry and Wet Ingredients
Combine the wet ingredients into the dry ingredients and stir until it forms a consistent smooth cake batter.
Add Carrots and Nuts
Stir in shredded carrots and half of the amount of pecans and walnuts.
Divide the batter evenly into the two prepared cake pans.
Bake both cake pans in the center rack of the oven for 35-40 minutes in an oven preheated to 350°F(180°C).
In a large mixing bowl, add softened cream cheese, 2 tablespoons of heavy cream, and vanilla extract. Beat on medium-high speed for 1 minute, until fluffy.
Frost the Cake
Place the first cake layer on a cake turning table. Using a flat tool like a spatula, spread half of the cake frosting all over the top of the cake. Add the second layer and repeat.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 20 Minutes Cook: 40 Minutes
KETO CARROT CAKE
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