The Fluffy KETO CARROT CAKE WITH CREAM CHEESE FROSTING

INGREDIENTS:⁠
Carrot Cake:⁠
1.5 cups almond flour⁠
1 can coconut cream⁠
2 eggs⁠
1/2 cups sweetener⁠
1.5 cups grated carrot⁠
1/2 cup chopped walnuts⁠
3 tsp cinnamon⁠
2 tsp ginger⁠
3 tsp mixed spice⁠
2 tsp nutmeg⁠
Frosting:⁠
400g cream cheese�180ml heavy cream⁠
90g powdered erythritol⁠
1/4 tsp stevia powder (or monk fruit powder)⁠
1 vanilla bean (or vanilla essence)⁠

👨🏽‍🍳 INSTRUCTIONS:⁠
1. Combine all your ingredients in a mixer and mix well.⁠
2. Pour into a lined loaf tin and bake for 1 hour @ 180C⁠
3. Allow to cool.⁠
4. Make an incision in your vanilla bean. Run the back of a knife or spoon along the bean to scoop out all the seeds. Keep for later.⁠
5. Add the cream cheese to a bowl and whip with your beaters until softened. This should take 20-30 seconds.⁠
6. Add the erythritol to combine.⁠
7. Pour in the heavy cream in 4-5 batches.⁠
8. Beat for a few minutes, until the frosting starts to thicken up.⁠
9. Once it’s thickened up, add the stevia and vanilla to the frosting and mix to combine.⁠
10. Frost your carrot cake… and ENJOY!⁠

 

 

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