Keto Carrot Cake With Cream Cheese Frosting and Toasted Pecans

Ingredients

• 2 cups almond flour
• 3/4 cup erythritol (or preferred sweetener)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp salt
• 4 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups shredded carrots
• 1/2 cup toasted pecans, chopped
• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, baking powder, baking soda, cinnamon, and salt. Mix well until combined.
3. In another bowl, whisk together the eggs and vanilla extract until well combined.
4. Pour the egg mixture into the dry ingredients and stir until just combined, being careful not to overmix.
5. Fold in the shredded carrots and toasted pecans until evenly distributed.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. While the cakes cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth.
10. Add the erythritol and vanilla extract, mixing until creamy and well combined.
11. Once the cakes are completely cool, spread a layer of frosting between the two cake layers and then cover the top and sides with the remaining frosting.
12. Garnish with additional toasted pecans if desired, and serve.

Nutrition