Keto Carrot Cake

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3.5 from 175 votes

Keto Carrot Cake

1 hour 10 minutes
Calories 310kcal

Ingredients

  • 2 3/4 cups almond flour (275 g/ 9.7 oz)
  • 1 1/4 cups erythritol (275 g/ 9.7 oz)
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt
  • 6 large eggs
  • 1/2 cup melted butter (275 g/ 9.7 oz)
  • 1/4 cup unsweetened almond milk (275 g/ 9.7 oz)
  • 2 cups carrots (275 g/ 9.7 oz)
  • 2 teaspoons vanilla extract (275 g/ 9.7 oz)
  • 1/2 cup pecans (275 g/ 9.7 oz)
  • 1 cup full fat cream cheese (275 g/ 9.7 oz)
  • 1 cup erythritol (275 g/ 9.7 oz)
  • 1/3 cup heavy whipping cream (275 g/ 9.7 oz)
  • 1/2 cup pecans (275 g/ 9.7 oz)

Instructions

  • Preheat oven to 160 °C/ 325 °F and line a round 23 cm/ 9 inch cake pan with parchment paper.
  •  In a large bowl mix together the dry cake ingredients except for the carrots and pecans.
  • Stir in the wet ingredients until smooth.
  • Stir in the carrots and pecans.
  •  Pour the batter into the prepared pan and bake 60 minutes or until a toothpick inserted into the middle comes out clean.
  • Remove from oven and let cool completely before frosting.
  •  For the frosting, cream together the cream cheese and whipping cream until smooth using a hand mixer.
  • Add in the powdered Swerve and beat just until combined.
  • If the frosting is too thick add in an additional 2-3 tablespoons of cream, one at a time, until the desired consistency is met.
  • Stir in half of the pecan pieces.
  • Frost the cake with the icing using an offset spatula.
  • Sprinkle the remaining pecans over the top and serve.
  • Store covered and chilled for up to 7 days.

Nutrition

Calories: 310kcal

Originally posted 2019-02-20 17:05:33.

Article Categories:
Cuisine

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