Ingredients For the cake:
1/2 cup erythritol (granular or confectioners)
5 tbsp butter softened
4 large eggs
2 tbsp Unsweetened Almond Milk
1 tsp vanilla
3/4 cup Almond Flour
3/4 cup coconut flour
2 tbsp coconut flour
1 tbsp Baking Powder
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup carrot (about 1 large carrot) finely grated
Handful of chopped pecans
For Cream Cheese Frosting:
4 oz cream cheese softened
2 tbsp butter softened
1 tsp vanilla
1 tbsp Heavy Cream
1/4 cup Confectioners Erythritol
1/4 cup Pecans chopped (optional for garnish)
Instructions For the Cake:
Preheat the oven to 350 degrees F. Line the bottom of a 4β€³ ( or 9″…I did 2 small 4″ layers to make this mini cake) cake pan with parchment paper and spray with non-stick cooking spray.
In a large bowl, beat together the erythritol and butter until fluffy. Beat the eggs in, then the almond milk and vanilla.
Next, beat in the almond flour, coconut flour, baking powder and spices.
Fold in the shredded carrot and chopped pecans, and mix just until it is well integrated into the batter.
Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool completely before frosting.
For Cream Cheese Frosting:
In a medium bowl, beat the butter and cream cheese until smooth and uniform.
Add the erythritol and vanilla and continue mixing.
Add the heavy cream and stir until you have a smooth frosting.
Add more heavy cream 1/2 tbsp at a time if your frosting is too thick.
When the cake is completely cool, top with the frosting and chopped pecans if desired.
This cake was not too sweet, to my mom’s liking, although the frosting is quite sweet imo.


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