FOR THE CAKE LAYERS – 5 Eggs – ¾ cup Erythritol – ½ cup Butter – ¼ cup Almond Milk – 2 tsp Vanilla Extract – 2 cups Almond Flour – ¼ cup Coconut Flour – 1 tbsp Baking Powder – ¼ tsp Nutmeg – ¼ tsp Ginger – ½ tsp Salt – 1 ½ tsp Cinnamon – 1 ½ cup Carrots – ½ cup Pecans – ½ cup Walnuts
CREAM CHEESE FROSTING – 8 oz Cream Cheese – 2-3 tbsp Heavy Cream – ½ cup Butter – ¼ cup Powdered Erythritol – 1 tsp Vanilla Extract
Room Batter Ingredients
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 &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 shredded carrots and half of the pecans and walnuts into the Keto Carrot Cake Batter.
Divide Carrot Cake Batter
Divide the Keto Carrot Cake batter evenly into the two prepared cake pans.
Bake both Keto Carrot Cake layers in the center rack of the oven for 35-40 minutes in an oven preheated to 350°F(180°C).
Prepare Keto Frosting
In a large mixing bowl, add softened cream cheese, heavy cream, and vanilla extract. Beat the Keto Carrot Cake Frosting 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