Sugar Free Carrot Cake

Sugar Free Carrot Cake

Sugar Free Carrot Cake is moist and sweet just like the classic version–without the extra carbs! Topped with a sugar free cream cheese frosting, this carrot cake recipe is keto, gluten free and freezer friendly.

Ingredients:

For the Cake

¾ cup unsalted butter, room temperature

½ cup granulated monk fruit

4 large eggs, room temperature

2 teaspoons vanilla extract

2 cups finely shredded carrots

3 Tablespoons coconut flour

2 ½ cups almond flour

½ teaspoon ground ginger

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon allspice

2 teaspoons baking powder

½ teaspoon kosher salt

1 cup chopped pecans

For the Frosting

8 ounce cream cheese, softened

1/2 cup unsalted butter, softened

1/2 cup powdered monk fruit

1 teaspoon vanilla extract

Instructions:

Pre-heat the oven to 350 degrees F and prepare a 9’’ x 13’’ baking dish with parchment paper. Set aside.

Add softened butter and granulated monk fruit to a large mixing bowl. Mix until creamy.

Add one egg at a time, mixing well after each addition. Add vanilla extract and combine.

Add two cups of shredded carrots and stir to combine. Add dry ingredients: almond flour, coconut flour, baking powder, salt, and spices. Stir until well combined.

Fold in roughly chopped pecans.

Pour the batter into the prepared baking dish, spreading evenly.

Bake the cake for 25 to 30 minutes or until lightly golden in the edges. When inserting a toothpick, this should come out clean.

Let the cake cool for completely before adding frosting.

Prepare the cream cheese frostingby combining cream cheese and softened butter in a bowl and beating until well blended (about 2-3 minutes.

Once the mixture is very creamy, add powdered monk fruit and vanilla extract. MIx until blended. Taste the frosting and decide if it needs to be sweeter (everyone had a different opinion)! If you want it sweeter, add more powdered monk fruit, 1/4 cup at a time.

Once the cake has cooled, spread the frosting on top. Chill for one hour before serving.

Optional: add some chopped pecans, pumpkin seeds, and orange zest as a garnish on top of the frosting.

Divide your cake into 20 squares and serve.

More add-ons: raisins and walnuts. Other spices you could use are ground clove, ground cardamom.

Yield: 20

Nutrition Information: YIELD: 20 SERVING SIZE: 1 slice

Amount Per Serving: CALORIES: 293TOTAL FAT: 28gSATURATED FAT: 11gTRANS FAT: 0gUNSATURATED FAT: 15gCHOLESTEROL: 79mgSODIUM: 140mgCARBOHYDRATES: 8gFIBER: 3gSUGAR: 3gPROTEIN: 6g