Ingredients: For the cake:
– 1 1/2 cups almond flour
– 1/4 cup coconut flour
– 1/4 cup granulated erythritol
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 3 large eggs
– 1/2 cup unsweetened applesauce
– 1/4 cup coconut oil, melted
– 1 tsp vanilla extract
– 1 cup grated carrots (about 2 medium)
– 1/2 cup chopped walnuts (optional)
For the frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1/4 cup powdered erythritol
– 1 tsp vanilla extract
Instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat together the eggs, applesauce, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots and chopped walnuts (if using).
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
7. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered erythritol and beat until light and fluffy. Stir in the vanilla extract.
8. Spread the frosting on top of the cooled cake.
9. Serve and enjoy your delicious keto carrot cake! Note: You can also add other ingredients like raisins or coconut to your cake, but make sure they fit into your keto diet plan.
