Ingredients: Cake
- 1 1/2 C. almond flour --> what I use Here
- 2 Tbsp coconut flour --> what I use Here
- 2 Tbsp baking powder
- 1/2 C. erythritol, granular or confectioners --> what I use Here
- 1 1/2 Tsp ground cinnamon
- 1/4 Tsp ground allspice
- 1/2 C. carrots (grated)
- 7 Tbsp salted butter, softened --> what I use
- 1 Tsp sugar free vanilla
- 3 Tbsp unsweetened almond milk
- 4 large eggs, beat
Ingredients: Frosting
- 8 Oz cream cheese, softened
- 3 Tbsp butter, softened
- 1/4 C. erythritol
- 5 Tbsp heavy cream
- 1 Tsp sugar free vanilla
Directions:
- Preheat oven to 350 F (180 C.) and grease bottom of 9" cake pan with butter or parchment paper and coconut oil spray
- In medium size bowl mix dry ingredients, whisk and add wet ingredients
- Stir in carrots lastly and mix until evenly spread throughout cake batter
- Bake for 20-25 minutes or until middle thoroughly cooked, I check with a toothpick; if it comes out clean then cake is finished
- While cake bakes, mix together in a smaller bowl all the frosting ingredients; easiest when butter and cream cheese are softened first.
- Whisk together making frosting smooth or stir leaving chunks
- Once cake is cooled for 10-15 minutes add frosting on top and refrigerate for 5-10 minutes to let frosting set.
MACROS: serving size, 12
Net Carbs:3.9 / Fats:20.8 / Protein:7.1 / Calories:232