Keto Carrot Cake
Ingredients Required:
·
¾ cup softened butter
·
¾ cup Erythritol
·
4 large eggs
·
1 tbsp. vanilla extract
·
½ tbsp. pineapple extract (optional)
·
1 tbsp. blackstrap molasses (optional)
·
2 ½ cups blanched almond flour
·
2 tbsp. gluten-free baking powder
·
2 ½ cup grated carrots
·
1 ½ cup chopped pecans
·
2 tbsp. cinnamon
·
½ tbsp. sea salt
For cream cheese frosting:
·
4 oz. softened cream cheese
·
½ cup powdered erythritol
·
2 tbsp. softened butter
·
1 tbsp. vanilla extract
·
1 tbsp. heavy cream
Instructions:
·
Preheat the oven to 350 degrees F and
line two 9 inches round cake pans with parchment paper. Grease the bottom and
sides.
·
In a large bowl, mix butter and
erythritol well until fluffy.
·
Add molasses, vanilla extract, and
pineapple extract to the mixture and beat it well.
·
Now add eggs to the mixture, one at a
time and beat them well.
·
In another bowl, add all the dry
ingredients- almond flour, baking powder, cinnamon, and sea salt.
·
Add the dry ingredients into the
first bowl with the wet ingredients.
·
Add in grated carrots and 1 cup of
chopped pecans.
·
Divide the batter equally among the
two baking pans and bake for 30-35 minutes until the top of the cake turns
brown.
·
Let the cakes cool in the pans for
about 10 minutes and then transfer them to a wire rack to cool completely.
·
For sugar-free frosting preparation-
Use a hand mixer to beat together cream cheese and butter until they become
fluffy.
·
Beat in the vanilla extract and
sweetener, until well combined.
·
After the cake has cooled down to
room temperature, place the bottom layer on a cake stand and frost it. Add the
top layer and frost again and garnish the top with the remaining chopped
pecans.
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