This Keto Carrot Cake with Cream Cheese Frosting is an incredibly moist, gluten-free and sugar-free dessert that’s even more delicious than the traditional sugar-laden version! All my tasters have confirmed that this is one of the best carrot cakes they have ever eaten! And all with just 3 grams of net carbs per slice.
Preparation:
To cook:
Level: Easy
Serves: 12
Ingredients
- FOR THE CAKE:
- 1-½ cup Almond powder
- ¼ cups Coconut Flour
- ¼ cups Unsweetened shredded coconut
- 2 teaspoons baking powder
- ½ teaspoon Baking soda
- 2 tablespoons Psyllium husk powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ¼ teaspoons dried ginger
- ¼ teaspoons Cardamom
- ¼ teaspoons Allspice
- ½ cups Slightly softened butter
- 1 cup Brown turn
- 2 teaspoons Vanilla extract
- 1 teaspoon The vinegar
- ¼ cups Olive oil
- 4 whole Eggs
- 2 cups Grated carrots
- ½ cups Nut
- FOR THE GLAZE:
- 8 ounces, weight Cream cheese
- ¼ cups Butter
- ¾ cups Swerve Confectioners Sweetener
- 2 teaspoons Vanilla extract
- ¼ teaspoons Salt
- ¼ cups Heavy cream
Preparation
For the cake:
Preheat the oven to 350ºF. Line two 8-inch cake pans with strips of parchment paper
Combine the dry ingredients (almond flour, coconut flour, shredded coconut, baking powder, baking soda, psyllium husks, salt, cinnamon, ginger, cardamom and all the spices) in a medium bowl until until they are well combined. Put aside.
Beat slightly softened butter in a large bowl with a hand mixer until it begins to become whipped, about 2 minutes. Add the Swerve and beat for another 2-3 minutes.
Add the vanilla, vinegar, olive oil and eggs to the bowl with the butter and sugar and beat for another minute to combine.
Add half of the dry mixture to the wet mixture and beat for 30 seconds. Add the remaining half of the dry ingredients to the batter and beat until combined. Stir in carrots and nuts. The dough will become thick and slightly sticky.
Divide the batter between the two 8-inch cake pans, rolling it out so it covers the bottom of each pan and is the same thickness all around. Place the cake tins in the preheated oven and bake for 30 minutes. Cakes are done when toothpick inserted in center comes out clean.
After 30 minutes, remove the cakes from the oven and let them cool before unmolding. Let the cakes cool completely before frosting them.
For the frosting:
While the cakes are cooling, prepare the cream cheese frosting. Once the cream cheese has come to room temperature, place it in a large bowl with the softened butter, Swerve Confectioners Sweetener, vanilla, and salt. Beat with a hand mixer until well blended and smooth, about 2 to 3 minutes. Add the heavy cream and beat another 30 seconds to 1 minute.
Once the cakes have cooled, completely cover one cake with half of the frosting. Place the other cake on top and use the remaining cream cheese frosting to cover the top layer and sides.
If desired, garnish with toasted coconut and nut pieces for decoration!
