Keto Recipe: Carrot Cake

Oh how we love carrot cake! But wait, aren't carrots really high in carbs because of their sugary sweetness? You'll be happy to know that one cup of raw carrots is just seven net carbs and that's all we need for this classic recipe. There's no raisins but we've definitely got cream cheese frosting (there's two to choose from). Enjoy!

Carrot Pulp

• 1c carrots, grated not shredded

• 1/2c water

• 1T butter

• 1/2 tsp. ground cinnamon

• 1T granular sweetener (we use Swerve or Splenda)

Keto Carrot Cake

• 4T butter

• 1c granular sweetener (we use Swerve or Splenda)

• 1/2c almond milk

• 2 eggs

• 1 tsp. vanilla extract

• 1 tsp. ground cinnamon

• 1/2 tsp. ground nutmeg

• 1/2 tsp. ground cloves

• 1 1/3c fine almond flour

• 1/3c coconut flour (we use Republic of Coconut)

• 2 tsp. baking powder

• 1/4 tsp salt

• 1c walnuts, rough chopped, divided

1. Preheat oven to 350°. Prepare the carrot pulp as follows and allow them to cool for 10-15 minutes. In a saucepan on medium heat, boil grated carrots, water, butter, cinnamon and sweetener until softened and most of the water has evaporated (see pictures), about 10 minutes.

2. In a large mixing bowl, whisk together the dry ingredients, reserve 1/4c walnuts or topping. Add the wet ingredients including the prepared carrot pulp, stir to combine. The batter will be thick, do not add more liquids.

3. Fill a greased or lined muffin pan or mini loaf pans 3/4 full with batter.

4. Bake for 20-22 minutes for cupcakes (24-26 minutes for mini-loafs), or until toothpick comes out clean. Let them cool completely before frosting (recipe below). Store in refrigerator (up to one week) or freezer (up to one month). Makes 12 muffins or 4 mini-loafs.

Cream Cheese Frosting

• 6 oz cream cheese, softened

• 4T butter, softened

• 3/4c to 1c powdered sweetener, depending on how sweet you like it (we use Swerve)

• 2-3T heavy whipping cream (add one tablespoon at a time until it reaches the desired consistency)

• 1 tsp. vanilla extract (we use Grandma's Pure Vanilla)

OR

Buttercream Frosting

• 4 oz cream cheese, softened

• 1/2c butter, softened

• 1c to 1 1/2c powdered sweetener, depending on how sweet you like it (we use Swerve)

• 2-3T heavy whipping cream (add one tablespoon at a time until it reaches the desired consistency)

• 1 tsp. vanilla extract (we use Grandma's Pure Vanilla)

1. Whip all ingredients until smooth and fluffy with electric beaters.

2. Frost cooled cakes and top with remaining 1/4c walnuts, if desired.

OPTIONAL ADD-IN: 1/2 tsp lemon or orange extract (we use 1 drop of essential oil from dōTERRA)

Recipe inspired by Mom :)

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