Keto Carrot Cake with Cream Cheese Frosting

Ingredients

• Almond milk

  Plain

  2 tbsp or 30g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Allspice

  Spices, ground

  ¼ tsp or 0.5g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 ½ cup or 180g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Cinnamon

  Spices, ground

  1 ½ tsp or 4g

• Organic Coconut Flour

  Baker Josef's

  ⅛ cup or 18g

• Vanilla extract

  2 tsp or 8g

• Butter

  Unsalted

  7 tbsp or 99g

• Cream cheese

  4 oz or 113g

• Heavy whipping cream

  Fluid

  1 tbsp or 15g

• Shortening confectionery

  Coconut (hydrogenated) and or palm kernel (hydrogenated)

  ¼ cup or 51g

• Confectioner's coating

  Candies, peanut butter

  ½ cup chips or 84g

Directions

1. (source: https://www.pinterest.com/pin/149674387600489410/)
2. 1/4 cup confectioners erythritol Instructions For the Cake: Preheat the oven to 350 degrees F. Line the bottom of a 9" cake pan with parchment paper and spray with non-stick cooking spray. In a large bowl, beat together the erythritol and butter until fluffy. Beat the eggs in, then the almond milk and vanilla. Next, beat in the almond flour, coconut flour, baking powder and spices. Fold in the shredded carrot and mix just until it is well integrated into the batter. Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. For Cream Cheese Frosting: In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the erythritol and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream 1/2 tbsp at a time if your frosting is too thick.

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