Carrot Cake

Low Carb/Keto Carrot Cake

 

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What you will need for the cake: 

1/2 cup Coconut Flour

1/2 cup Almond Flour

1/2 Tsp Salt

1/2 Cup Sugar Substitute

5 eggs

3/4 Cup Avocado Oil

2 TBSP Butter (Room Temp)

2 TSP cinnamon

4 large carrots (Grated)

1 TSP Baking Powder

2 TSP lemon juice

1/4 Cup HEAVY cream

1 TSP Vanilla extract

3/4 cup unsweetened shredded coconut

2 TBSP MCT OIL (optional)

1/2 cup slivered almonds (optional)

Preparing Cake: 

Preheat oven to 350 degrees I used two 9 inch round cake pans and placed parchment paper on bottom. I also use my hand mixer for these, mainly on 1-5 speed never over that. If you beat cakes too much they will become extremely tough.

Mix flours, salt, baking powder, cinnamon together in bowl. Place aside.

Mix oils, butter, sugar, vanilla together until fully combined and there are no chunks.

Combine the dry ingredients into the wet and mix well. (It will be chunky)

Place carrots, coconut and nuts in and mix them in as well.

Take your eggs and separate them from yolk and whites. Take your egg yolks and whisk together until smooth add the lemon and cream and continue to mix until it’s combined. Take the yolk mixture and pour into your cake batter and mix together until smooth. (Or smoother it will still be a little clumpy)

Now it’s time to whisk the whites. Make sure you mix until very stiff peaks appear and it holds its form.

Fold in the egg whites to the batter and carefully mix, making sure it’s incorpoarted completely into the batter without losing the fluff to the whites.

Pour batter into the two pans evenly and place in oven for 20 minutes.

Take out and place in freezer for 10 minutes

Preparing Inside Frosting:

1/2 Cup heavy cream 

1 TSP vanilla 

1/4 cup confectioners sugar sub (optional, I didn’t do it on this recipe because I don’t like super sweet cake. 

Take out cakes from freezer and place them on a clean surface. When you’re taking these cakes out to be sure to be very careful because they may break.  Parchment paper really helps here because all you have to do is help the paper out of the pan and place it in your hand and onto a cake platter or a plate. This is where the cake will sit.

Put the inside frosting on the bottom layer of the cake and spread thoroughly until it is all Inc.

Now take the other top of the cake and place it gently on top of the other one.

Cream Cheese Frosting: 

1 pack of cream cheese 8 oz (room temp)

1 stick of unsalted butter (room temp)

1 TSP vanilla 

1/3 cup confectioners sugar sub (use less if you don’t want it too sweet)

1/4 cup coconut shreds

Mix all of these ingredients together on a medium speed until thick. Once this is done go ahead and lather it on the cake getting the top sides and everywhere in between. Then you’re done!

Keep this cake in the fridge since it does have cream and other perishables in it.

 

ENJOY!