Carrot Cake

The best keto low carb carrot cake recipe ever! The steps for how to make sugar-free carrot cake are surprisingly easy. So moist and delicious, no one will guess it's gluten-free and sugar-free. Paleo and dairy-free options, too. 

You might be wondering about the number of ingredients. Isn’t it more than ten? Well, I have a couple of optional ingredients, which I don’t include since they are up to you. The frosting is also considered its own “ingredient”, which is what I always do when using one recipe in another.

INGREDIENTS :

• 3/4 cup Erythritol (or coconut sugar for paleo)
• 3/4 cup Butter (softened; use coconut or ghee for paleo or dairy-free)
• 1 tbsp Blackstrap molasses (optional)
• 1 tsp Vanilla extract
• 1/2 tsp Pineapple extract (optional)
• 4 large Egg
• 2 1/2 cup Blanched almond flour
• 2 tsp Gluten-free baking powder
• 2 tsp Cinnamon
• 1/2 tsp Sea salt
• 2 1/2 cup Carrots (grated, measured loosely packed after grating)
• 1 1/2 cup Pecans (chopped; divided into 1 cup and 1/2 cup)
• 2 full recipes Sugar-free cream cheese frosting (double the frosting recipe; for paleo or dairy-free, omit or use a coconut cream based frosting instead)

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
2. In a large bowl, cream together the butter and erythritol, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
3. In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
4. Stir in the grated carrots. Fold 1 cup (340 g) of the chopped pecans, reserving the remaining 1/2 cup (170 g).
5. Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.
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Get Full Recipes : wholesomeyum.com

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