Keto Carrot Cake Recipe

Keto Carrot Cake recipe- made with allulose, carrots, and almond flour- add in pecans and cream cheese frosting make this a perfect dessert

Ingredients

Keto Carrot Cake

2 cups pecan flour/almond flour
⅓ cup coconut flour
⅓ cup unflavored whey protein powder, or egg white protein powder
1 tbsp baking powder
2 tsp ground cinnamon
½ tsp salt
¼ tsp ground cloves
4 large eggs
½ cup avocado oil, or another neutral oil
½ cup Keystone Pantry Brown allulose
½ cup Keystone Pantry allulose
1½ cups finely grated carrot, lightly packed
1½ tsp vanilla extract
⅓ cup chopped pecans

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup Keystone Pantry Allulose
1 tsp vanilla extract
1/2 cup heavy whipping cream, room temperature
Garnish
¼ cup chopped pecans
1 tbsp finely grated carrot

Instructions:

Cake
Preheat the oven to 350ºF and grease 3 8-inch round cake pans. Line the bottoms with parchment paper and grease the paper.

In a medium bowl, whisk together the pecan flour, coconut flour, protein powder, baking powder, cinnamon, salt, and cloves.
In a large bowl, beat the eggs and oil with the allulose until well combined and the sweeteners are mostly dissolved. Beat in the carrots and vanilla extract.
Add the dry ingredients and beat on low until combined. Stir in the chopped pecans.
Divide the batter evenly among the baking pans and spread to the edges. Bake 18 to 25 minutes, or until golden brown and the tops are firm to the touch.
Remove and let cool completely in the pans, then run a sharp knife around the inside of the pans and flip out onto a wire rack.

Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter together until very smooth. Beat in the allulose and vanilla extract until well combined.
Slowly beat in the heavy whipping cream until a spreadable consistency is achieved.

To assemble

Place one layer of cake on a cake stand or plate. Spread the top with one quarter of the frosting. Repeat with the remaining layers.
Use the final quarter of frosting to lightly crumb coat the sides, so that the cake peeks through.
Sprinkle the chopped pecans and shredded carrot around the outside of the top of the cake. Refrigerate 1 hour before cutting and serving.