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DRY INGREDIENTS

Almond flour = 120 g (1 cup)

Coconut flour = 30 g (1/4 cup)

Other flour options: -

1. Solely almond flour = 240 g (2 cups)

2. Solely coconut flour = 60 g (1/2 cup)

Baking powder = 8 g / 2 tsp

Baking soda = 4 g (1 tsp)

Salt = 1/4 tsp

Monk fruit = 70 g (1/4 cup + 1 1/2 tbsp) (OR any keto friendly sweetener)

Ground cinnamon = 5 g (2 tsp)

Ground allspice = 4 g (2 tsp)

Grated carrots = 86 g (3/4 cup)

Chopped roasted walnuts = 60 g (1/2 cup)

WET INGREDIENTS

Eggs = 3 large whole eggs (170 g)

Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil including melted butter)

Whipping cream = 200 ml (3/4 cup + 1 tbsp) (OR Coconut, yogurt or sour cream)

INGREDIENTS FOR CREAM CHEESE FROSTING

Cream cheese (softened) = 450 g (2 cups)

Allulose powdered sweetener = 80 g (1/2 cup + 2 tbsp) (You can also use any other keto friendly powdered sweetener. However, allulose will not taste grainy when chilled)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, add all the dry ingredients (except the carrots and walnuts) and mix until well combined.

4.  Add all the wet ingredients and whisk to combine.

5.  Finally, add the grated carrots, chopped roasted walnuts and mix until well combined.

6.  I used a 7-inch round pan with a removable bottom, greased and lined with parchment paper. Transfer the batter into the pan and spread evenly.

7.  Bake (preferably at a lower rack) for 45 to 50 minutes or until a wooden skewer comes out clean.

8.  Meanwhile, make the cream cheese frosting. Add the softened or room temperature cream cheese into a bowl and mix with a spatula until smooth and creamy. Then add the powdered sweetener and mix until smooth and creamy. Chill until ready for use.

9.  Cool the cake a bit then cut into 3 layers. I found that I could not cut the cake smoothly because of the chopped walnuts in the cake. Hence, you could use 3 individual pans if you want the cake layers to look nice and smooth.

10. Once the cakes are completely cooled, you can frost each layer and stack them up. Frost the top and sides then use a cake scraper to smoothen the sides. This is a rustic look cake, so it does not have to look perfect. I use an offset spatula to create a pattern at the top of the cake as shown in the video. Then I decorate with some grated carrots, sprigs of thyme and chopped roasted walnuts. So simple yet pretty enough to serve up to your guests.

11. This cake can be refrigerated for up to a week or frozen for up to a few months.

[Total servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 5.1 g

Dietary Fiber = 1.5 g

Net Carb = 3.6 g

Calories = 340

Total Fat = 32.1 g

Protein = 8.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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