Low Carb Carrot Cake with Cream Cheese Frosting
35 MINUTES
ABOUT 12 SLICES
Ingredients
Carrot Cake
| 4 Eggs | |
| 1/3 cup Olive oil | |
| 2 tsp Vanilla extract | |
| 1 cups Lakanto monkfruit (or sweetener of choice) | |
| 2 cups Almond flour | |
| 2 tbsp Coconut flour | |
| 2 tsp Baking soda | |
| 1/2 tsp Baking powder | |
| 1 tsp Ground nutmeg | |
| 1 tbsp Ground cinnamon | |
| Pinch of Salt | |
| 1 stick of butter, melted | |
| 1/2 cup pecans or nut of choice, chopped | |
| 2 cups of Carrots, shredded |
Cream Cheese Frosting
| 8 oz Cream cheese, softened | |
| 1/2 cup Lakanto Powdered Sweetener | |
| 1/2 stick of Butter | |
| 1 tsp Vanilla extract | |
| 1/3 cup Heavy cream |
Nutritional Information
445Calories
44.5gTotal Fat
-3.5gNet Carbs
8gProtein
Directions
1
Preheat oven to 350 degrees. Set aside two 6in cake pans or one 9 inch cake pan with parchment paper.
2
In a large bowl, whisk together eggs, olive oil, and vanilla extract.
3
Add in all other dry ingredients: Sweetener, Almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt.
4
Blend in melted butter, walnuts, and shredded carrots.
5
Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 mins. Allow cake to cool before adding frosting.
6
Blend all ingredients together. Cream cheese, powdered sweetener, butter, whipping cream, and vanilla extract. (Best results in blender or food processor)
