PREP TIME: 10 mins | COOK TIME: 30 mins | COOLING & FROSTING: 25 mins | TOTAL TIME: 1 hr 5 mins | SERVINGS: 12 slices
This carrot cake has the creamiest frosting. Such a fantastic dessert that you can enjoy without the guilt.
INGREDIENTS
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Cake:
5 eggs Room Temperature
¼ c. Unsweetened almond milk
¾ c. Olive Oil
1 teaspoon Vanilla Extract
¼ c. Unsweetened Shredded Coconut
1 teaspoon salt
½ c. Allulose
¼ c. Coconut Flour
1 ¾ c. Almond Flour
2 teaspoons Baking Powder
1 ½ teaspoon Ground Cinnamon
1 c. Shredded Carrots
Frosting:
8 ounces Cream Cheese room temperature
½ c. Butter Softened
¼ c. Powdered Allulose
4 tablespoons Heavy Cream (add a tbsp at a time until fluffy)
1 teaspoon Vanilla Extract
How to make Keto Carrot Cake
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: With parchment paper, line two 8-inches cake pans, then grease with cooking spray.
Step 3: Combine the wet ingredients in a medium bowl.
Step 4: In another bowl, mix the dry ingredients until combined.
Step 5: Gradually add the dry ingredients into the wet mixture. Mix well until incorporated and make sure to not over mix the cake batter.
Step 6: Into the batter, fold the carrots.
Step 7: Evenly pour the batter into the prepared pans. Place inside the preheated oven and bake for about 30 to 35 minutes. Then, do a toothpick test.
Step 8: Remove the cakes from the oven and allow them to cool for at least 15 to 30 minutes in the pan before inverting them onto cooling racks.
Frosting:
Step 1: In the meantime, prepare the frosting. Cream the butter and cream cheese until smooth. Mix in the sweetener until smooth. Add in the vanilla and mix. Then, add in the heavy cream a bit at a time until you have a nice and fluffy frosting.
Step 2: After the cakes have cooled completely, spread the frosting on the top and bottom layers. On top, place the top layer, then spread the remaining frostings on the sides. And sprinkle with coconut.
Step 3: Place the cake in the fridge to set for at least an hour.
NUTRITION FACTS:
Serving: 1 slice
Calories: 418kcal | Carbohydrates: 8g | Protein: 8g | Fat: 41g | Sodium: 364mg | Fiber: 3g | Net Carbs: 5g | Fat Ratio per Serving: 88.28% | Protein Ratio per Serving: 7.66%, Carb Ratio per Serving: 4.78%
Ingredients
- Cake:
- 5 eggs Room Temperature
- ¼ c. Unsweetened almond milk
- ¾ c. Olive Oil
- 1 teaspoon Vanilla Extract
- ¼ c. Unsweetened Shredded Coconut
- 1 teaspoon salt
- ½ c. Allulose
- ¼ c. Coconut Flour
- 1 ¾ c. Almond Flour
- 2 teaspoons Baking Powder
- 1 ½ teaspoon Ground Cinnamon
- 1 c. Shredded Carrots
- Frosting:
- 8 ounces Cream Cheese room temperature
- ½ c. Butter Softened
- ¼ c. Powdered Allulose
- 4 tablespoons Heavy Cream (add a tbsp at a time until fluffy)
- 1 teaspoon Vanilla Extract
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: With parchment paper, line two 8-inches cake pans, then grease with cooking spray.
Step 3: Combine the wet ingredients in a medium bowl.
Step 4: In another bowl, mix the dry ingredients until combined.
Step 5: Gradually add the dry ingredients into the wet mixture. Mix well until incorporated and make sure to not over mix the cake batter.
Step 6: Into the batter, fold the carrots.
Step 7: Evenly pour the batter into the prepared pans. Place inside the preheated oven and bake for about 30 to 35 minutes. Then, do a toothpick test.
Step 8: Remove the cakes from the oven and allow them to cool for at least 15 to 30 minutes in the pan before inverting them onto cooling racks.
Frosting:
Step 1: In the meantime, prepare the frosting. Cream the butter and cream cheese until smooth. Mix in the sweetener until smooth. Add in the vanilla and mix. Then, add in the heavy cream a bit at a time until you have a nice and fluffy frosting.
Step 2: After the cakes have cooled completely, spread the frosting on the top and bottom layers. On top, place the top layer, then spread the remaining frostings on the sides. And sprinkle with coconut.
Step 3: Place the cake in the fridge to set for at least an hour.
