It’s time to get baking and this season we are excited about carrot cake! Warming spices and healthy fats in butter, cream cheese, sour cream and almonds will leave you feeling grounded and satisfied, we know you are going to enjoy!
Prep Time: 15 minutes
Cooking Time: 20 minutes
1 ½ cups almond flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ cup brown erythritol
1 cup shredded carrot
½ cup chopped walnuts
4 large eggs
2 teaspoons pure vanilla extract
½ cup butter, melted
4 tablespoons butter
8 tablespoons plain cream cheese
2 tablespoons full-fat sour cream
1 teaspoon pure vanilla extract
½ cup Swerve confectioners’ sugar replacement
1 cup dried & unsweetened shredded coconut, toasted*
Preheat your oven to 350 degrees Fahrenheit.
Whisk dry cake ingredients in one bowl and wet cake ingredients in another. Gently combine in one large bowl.
Line the bottom of two 8” cake tins with parchment paper and grease the sides of the tins with butter or coconut oil.
Spoon half of the cake batter into each cake tin and spread evenly.
Bake in the oven for 20 minutes, or until a toothpick entered into them comes out clean.
While cakes are baking, prepare your frosting by blending until very creamy in a food processor or with a hand mixer.
Allow to completely cool before frosting each cake, stacking them like a sandwich and spreading the top layer completely with frosting.
If using coconut, sprinkle over the top of the cake.
Serve between 8, storing any leftovers in an airtight container in the fridge for up to 7 days.
*Nutrition includes coconut
Net Carbs: 35