Almond Flour Carrot Cake with Cream Cheese Frosting
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 1x
Scale
Ingredients
For the cake:
2 ½ cups almond flour
2 oz finely shredded unsweetened coconut
1 tsp ground cinnamon
1 tsp ground ginger
2 tsp baking powder
5 eggs
½ cup granulated Stevia or other low carb granulated sweetener
7 oz butter, melted
2 tsp vanilla extract
2 cups grated carrots
2 oz walnuts, chopped plus extra for decoration
For the frosting:
8 oz cream cheese
4 tbsp butter, cold
6 tbsp granulated Stevia or other low carb granulated sweetener
1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Line three 6 inch pans with parchment paper or grease with butter. Set aside.
- In a bowl mix the almond flour, finely shredded coconut, cinnamon, ginger and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
- Reduce speed to low and add the melted butter and vanilla extract.
- Beat until smooth.
- Switch to paddle attachment.
- Slowly add the almond flour mixture and mix until well combined.
- Add the carrots and walnuts and mix to combine.
- Divide the batter between the prepared pans.
- Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely.
- To make the frosting, beat the butter and sweetener at medium speed until creamy.
- Add the cream cheese and vanilla extract and beat until smooth.
- Remove the cakes from the pans.
- Place one of the cakes on a platter and spread 1/3 of the frosting evenly.
- Carefully place the 2nd layer of cake on top.
- Spread 1/3 of the frosting.
- Add the last layer of cake on top.
- Spread the remaining frosting.
- Sprinkle the top with extra chopped walnuts (if using) and place in a fridge for minimum two hours before serving.
Nutrition
Find it online: https://ketopots.com/keto-carrot-cake