This Keto Carrot Cake is one of my favorite low carb desserts.
Prep Time: 15 Min
- Eggs - Room Temperature – Unsweetened almond milk - or heavy cream – Olive Oil -Allulose * granulated & to taste Unsweetened Shredded Coconut – Salt – Coconut Flour – Almond Flour – Baking Powder – Ground Cinnamon – Shredded Carrots – Vanilla Extract
Cook Time: 35 Min
Ingredients
Prep Time: 20 Min
Frosting Ingredients: – Cream Cheese - softened – Butter - Softened – Powdered Allulose – Vanilla Extract
Cook Time: 20 Min
Ingredients
– Preheat oven to 350 degrees. Line two 8 inch cake pans with parchment paper and spray with cooking spray. – In a medium bowl, beat the wet ingredients together until uniform.
– Mix the dry ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the wet mixture. – Stir the carrots into the batter until combined.
– Pour the batter evenly into the two pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. – Let cake cool inside pan for 15 - 30 minutes and then invert onto cooling racks. While cake is cooling prepare the frosting.
Frosting Instructions: – Cream the butter and cream cheese together until smooth. – Let cake cool completely. – Spread the frosting on the top of the bottom layer if making layers. Place the top layer on top of it. Spread the rest of the frosting on the sides. Sprinkle with coconut or nuts if desired.
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