This Carrot cake came out so smooth, moist, and flavorful with super creamy frosting. I don’t know if anyone eating it would have believed it was…
Features:
Gluten-Free
Sugar-Free
Low Carb
Keto-Friendly
Ingredients:
It doesn’t get easier than this folks. Mix all this in a bowl:
2 cups almond flour
2 tablespoon coconut flour
1 cup swerve or granular sweetener
2 teaspoon baking soda
1 teaspoon baking powder
1.5 tablespoon cinnamon
1/4 teaspoon salt
1 stick melted unsalted butter
4 eggs
1/3 cup olive oil
2 teaspoon vanilla extract
2 cups grated carrots
1/2 cup chopped macadamia nuts
1/4 cup raisins
Butter a 9” springform pan and pour it all in! Bake at 350F for 30 minutes.
Instruction:
In a mixer cream together 1/2 stick of butter and 1 block of cream cheese. Mix in 1/2 cup powdered swerve or other confectioner’s alternative sweetener, 1.5 tsp vanilla extract, and 1/3 cup heavy whipping cream. As the machine whisked I added more heavy whipping cream a bit at a time to get the consistency I wanted, I probably added 3 Tbsp more in the end.
NOTE:
If you want that pretty double layered carrot cake, then use two 6” springform pans instead of one medium.
Result: Carrot Cake
Have a good meal, and see you soon with new delicious ingredients.
Maybe you’ll like this Bread: Nutella Banana Bread
