Ketogenic Carrot Cake with Cream Cheese Frosting
Enjoy a healthy healthy sugar-free, low-carb, and ketogenic carrot cake made with coconut flour and other simple everyday ingredients.
Servings: 12 pieces
Preheat the oven to 350 degrees F.
Combine carrots, eggs, and coconut oil in the bowl of a food processor.
In a medium bowl, mix all the dry ingredients. Reserve the nuts. Stir the contents into the food processor and blend to combine. Fold or pulse the walnuts a few times to mix evenly.
Bake in a greased 8 by 8-inch glass baking dish for 25 minutes, until edges are golden brown and the center is set.
While the cake is baking, prepare the frosting. Add cream cheese and butter or coconut oil to a medium bowl and mix until thoroughly combined. Mix in Lakanto. Set aside until the cake has cooled.
Remove the cake from the oven and cool before frosting. Slice and frost individual pieces or frost the whole cake before dividing into portions. Serve warm, chilled, or at room temperature.
Add a splash of Lakanto's Maple Flavored Syrup to the frosting and mix it up well to make a ultra creamy MAPLE frosting! Coupon code "primaledgehealth" for 20% off.
Calories: 264kcal | Carbohydrates: 5g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 42mg | Sodium: 240mg | Potassium: 116mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4054IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg