Keto Carrot Cake with Cream Cheese Frosting

Ingredients

• 2 cups Almond Flour
• 1 1/2 cups Shredded Carrots
• 4 Eggs
• 3/4 cup Erythritol
• 1/2 cup Butter
• 1 tsp Vanilla Extract
• 2 tsp Cinnamon
• 1 tsp Baking Powder
• about 225 g Cream Cheese
• 1/2 cup Erythritol Powdered
• 2 tbsp Heavy Cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Prepare one 20.32 cm or 22.86 cm round cake pan by greasing it. You will not be using flour to grease it, as it is not listed as an ingredient.
2. 2In a large bowl, combine the 2 cups Almond Flour, 3/4 cup Erythritol, 2 tsp Cinnamon, and 1 tsp Baking Powder. Whisk these dry ingredients together until they are well mixed.
3. 3In a separate medium bowl, whisk together the 4 Eggs, 1/2 cup Butter (melted), and 1 tsp Vanilla Extract until smooth. Pour this wet mixture into the bowl with the dry ingredients and stir until everything is just combined. Do not overmix.
4. 4Gently fold in the 1 1/2 cups Shredded Carrots until they are evenly distributed throughout the batter.
5. 5Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
6. 6Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is important to prevent the frosting from melting.
7. 7While the cake cools, make the frosting. In a medium bowl, beat the about 225 g Cream Cheese and 1/2 cup Erythritol Powdered together with an electric mixer until smooth and creamy. Add the 2 tbsp Heavy Cream and continue beating until the frosting is light and fluffy.
8. 8Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Substitutions

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