Almond Flour Low Carb Carrot Cake

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Carrots
  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 3 Eggs, large

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 3 cups Almond flour
  • 1 tsp Baking powder
  • 1 Buttercream cheese frosting
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, freshly ground
  • 1/2 tsp Salt
  • 1 1/2 cup Sukrin gold brown sugar alternative
  • 4 cups Sukrin or swerve confectioners sugar
  • 3 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 2 16 ounce packages Cream cheese, full-fat
  • 3 tbsp Heavy whipping cream

Found on dropthesugar.com

Description

Ingredients

• 3 cups almond flour
• ½ cup unsalted butter, room temperature
• 3 eggs, large
• ½ cup unsweetened almond milk
• 1½ cup Sukrin Gold brown sugar alternative
• ½ cup (4oz) grated carrots (I used baby carrots)
• ¼ tsp ground allspice
• 1 tsp ground cinnamon
• ¼ tsp freshly ground nutmeg
• 1½ tsp ground ginger
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp vanilla extract
• Buttercream Cheese Frosting
• 2, 16 ounce packages of full-fat cream cheese, room temperature
• ½ cup unsalted butter, room temperature
• 4 cups Sukrin or Swerve confectioners sugar
• 3 tbsp heavy whipping cream
• 1 tsp vanilla extract

Directions

• 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 Frosting
• Using 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.