Have your cake and eat it, thanks to NKD Living!
This recipe is perfect for those following a ketogenic diet, or simply looking to reduce the amount of sugar and refined carbohydrates in their diet!
For the carrot cake:
💚 4 large Eggs (preferably at room temperature)
💚 280g NKD Living Almond Flour
💚 2 tsp Baking Powder
💚 2 tsp Cinnamon
💚 1/2 tsp Sea Salt
💚 320g Carrots (grated, measured loosely packed after grating)
💚 150g Pecans (chopped; divided into 1 cup and 1/2 cup)
For the cake:
Preheat the oven to 175 degrees C. Line two 23 cm round cake pans with parchment paper. Grease the bottom and sides.
In a large bowl, cream together the butter and erythritol, until fluffy. Beat in the Naked Syrup, vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
Stir in the grated carrots. Fold 1 cup (99 g) of the chopped pecans, reserving the remaining 1/2 cup (48.5 g).
Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the sugar-free frosting (method below).
When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.
For the frosting:
Use a hand mixer to beat together the cream cheese and butter, until fluffy.
Beat in the NKD Living Powdered Erythritol and vanilla, until well incorporated.
Add cream and beat again, until creamy. Adjust the amount of cream to your desired consistency.
Recreate this delicious low carb, sugar free carrot cake in time for Mother’s Day to delight the Mother figure in your life!