Almond Flour Low Carb Carrot Cake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 3 eggs, large
- 1/2 cup unsalted butter room temperature
- 1/2 cup unsweetened almond milk
- 3 cups almond flour
- 1/4 tsp ground allspice
- 3 tbsp heavy whipping cream
- 1 1/2 cup sukrin gold brown sugar alternative
- 1/2 cup (4oz) grated carrots (i used baby carrots)
- 1/4 tsp freshly ground nutmeg
- 1 1/2 tsp ground ginger
- buttercream cheese frosting
- 2 , 16 ounce packages of full-fat cream cheese room temperature
- 4 cups sukrin or swerve confectioners sugar
- Carbohydrate 71.0979816583147 g
- Cholesterol 522.571667046918 mg
- Fat 333.12631098062 g
- Fiber 36.1974827531179 g
- Protein 65.266964162425 g
- Saturated Fat 133.05637509337 g
- Serving Size 1 1 recipe (631g)
- Sodium 124.407916506593 mg
- Sugar 34.9004989051969 g
- Trans Fat 21.1640196771346 g
- Calories 3413 calories
Preheat the oven to 350 deg F.In a mixing bowl, cream the room temperature butter with Sukrin Gold sweetener.Then mix in the unsweetened almond milk and vanilla extract.Using a separate bowl, add in the dry ingredients of shredded carrots, almond flour, allspice, cinnamon, nutmeg, ginger, baking powder, and salt.Slowly mix in the dry ingredients with the wet until well blended.Taking two cake pans, evenly split the cake batter into two cake pans.Bake until lightly golden about 35 minutes, or until a toothpick comes out clean from the middle.Prepare the Buttercream Cheese FrostingUsing a hand mixer, blend together the room temperature butter, vanilla extract heavy whipping cream and cream cheese.Add more heavy whipping cream to thin out as needed.Frost the cakes with the frosting when cakes are fully cooled.
