Keto Carrot Cake
with Cream Cheese Frosting Taylor Voisin /keto.sweetness
Entire batch = 91.6g net carbs Cut into 12 slices, each slice = 7.63g net carbs
Cake: • 6 large eggs • 4 cups grated carrot (about 4 large carrots) • 2 cups almond flour • 2 cups vegetable oil • 1 cup coconut flour • 1 cup granular golden monk fruit sweetener • ½ cup water • 4 tsp. cinnamon • 2 tsp. baking soda • 2 tsp. imitation vanilla extract • 2 tsp. sea salt
Frosting: • 16 oz. softened cream cheese • ½ cup melted butter • 6 Tbsp. powdered erythritol sweetener • 1 tsp. imitation vanilla extract
Cake: 1. Preheat oven to 325 degrees, and grease two 9" round cake pans. 2. In a large mixing bowl, combine all dry ingredients (almond flour, coconut flour, golden monk fruit sweetener, cinnamon, baking soda, sea salt). Mix well. 3. Add wet ingredients into bowl (eggs, carrot, vegetable oil, water, imitation vanilla extract). Mix well. 4. Pour half of batter into each cake pan. 5. Bake for 40 minutes and let cool completely. (The cake will flatten). Frosting: 6. In a mixing bowl, combine cream cheese, butter, and imitation vanilla extract. Mix well. 7. Slowly add powdered erythritol while mixing. 8. Spread frosting onto cooled cake.
MODERN GRACE
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