Low Carb Carrot Cake

Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free

Us Ukrainians do not put veggies in cakes! Veggies belong in salads, soups and savory dishes but cakes….I have never heard of such a thing, until I did!

I was first introduced to carrot cake when I worked at a doctor’s office and a coworker brought one in for a potluck lunch. I’m not going to lie, I was very skeptical to try a cake made of carrots but let me tell you, I became a believer at that moment. Thank you Frankie!

Another thing that I was never a huge fan of until I was….is cream cheese frosting. I still can’t say that it’s my absolute favorite but I have found a way to lighten it up to a point where I really enjoy it.

This cream cheese frosting compliments the cake so beautifully – one piece will not be enough, you might as well just go ahead and cut yourself a second slice.

Funny story about THIS particular cake.

My family knows that before eating any dessert I make they need a green light from me FIRST! I finished the cake and put in the refrigerator. I wake up the next morning, walk into the kitchen and I could NOT believe my eyes – my dear husband cut into it before I had a chance to do a final shoot.

I haven’t baked on plan in over a month, the poor man was so starved for dessert he forgot to ask if it was okay to eat it, fortunately with a little lighting and a good angle you cannot tell it’s missing a slice.

I know you’ve heard me say that I think pretty food tastes better – we first eat with our eyes! And that definitely goes for dessert. I love going all out on cakes but sometimes I prefer a more rustic look and that’s the direction I went in with this cake.

You can decorate the cake as simple or as fancy as you’d like. You can even make little chocolate carrots as a garnish. Melt sugar free white chocolate chips, and mix until the chocolate is smooth, divide the chocolate into 2 small bowls. Color the melted chocolate with a couple drops of green and orange food coloring. Use 2 small ziplock bags, one for each color, cut a tip and pipe carrots onto parchment paper. Allow the carrots to fully set. Gently remove them off the parchment paper and garnish the cake as desired.

Two Tips when Decorating Cakes

1 – After placing the first cake layer on a cake stand, tuck thin strips (2′ wide) of either parchment or wax paper under the cake. This will keep frosting from getting on the cake stand. Once the cake is decorated, quickly but gently pull the parchment paper out.

2 – When I make a several tier cake I always take the top cake layer and place it upside down – this gives the cake a beautiful even top.

Ingredients for the Cake

• 1 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup protein powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tbsp apple cider vinegar
• 1 stick butter, room temperature
• 1/3 cup Low Carb Brown Sugar, packed
• 4 eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup half & half
• 1 cup shredded carrots
• 1/2 cup chopped pecans, lightly roasted

1. Line 3 (7 inch) pans with parchment paper and preheat oven to 350 degrees.

2. In a medium size bowl add the first 6 ingredients, if they look lumpy be sure to sift them first. Mix and set aside.

3. In a small bowl combine 1 tsp baking soda and 1 tbsp of ACV and mix until it stops fizzing. Set a side.

4. In a bowl of a stand mixer beat butter and low carb brown sugar until light and airy.

5. To the bowl of the mixer add eggs and mix until combined, it will look lumpy. Add the dry ingredients, ACV mixture, vanilla extract and half & half. Blend until combined. Add chopped pecans and shredded carrots, run the mixer on low just until it all comes together.

6. Evenly divide the batter between 3 pans. Bake for 25 minutes or until a toothpick comes out almost clean, a few crumbs is okay. Run a knife around the edge of the pan to loosen the cake. Allow the cake to fully cool before frosting it.

Ingredients for Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 4 tbsp pyure sweetener
• 2/3 cup heavy cream

1. To a bowl of a stand mixer add cream cheese, pyure, vanilla extract and 3 tbsp of heavy cream. Beat on high until the cream cheese is smooth with no lumps. Add the rest of the heavy cream and beat until the frosting is light and airy.

Assemble the cake

1. Place 1 cake layer on either a plate or a cake stand, spread about 1/2 cup of frosting evenly over the cake, repeat for the other 2 layers. Frost the outside of the cake and decorate as desired.

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