Low Carb Carrot Cake (30 Minutes!)

 

Ever Heard with carrot Cake well it is simply fluffy and delicious ,we came up with this  scrumptious low carb carrot cake recipe!

Ingredients:

Cake:

• ▢4 eggs
• ▢1 1/4 cups mild tasting oil (see notes below) i use avocado oil
• ▢1 1/2 cups swerve or lakanto (see sweetener notes below) granular
• ▢2 teaspoons vanilla extract
• ▢2 cups almond flour
• ▢1/2 cup whey protein isolate
• ▢2 teaspoons baking soda
• ▢2 teaspoons baking powder
• ▢1 teaspoon xanthan gum
• ▢1/2 teaspoon kosher salt
• ▢4 teaspoons apple cider vinegar
• ▢2 teaspoons cinnamon ground
• ▢3 cups carrots grated
• ▢1 cup pecans roughly chopped

Frosting:

• ▢8 ounces cream cheese softened
• ▢1/2 cup unsalted butter softened
• ▢1 cup powdered swerve or lakanto 
• ▢1 teaspoon vanilla extract
• ▢1/8 teaspoon kosher salt

Instructions:

Cake:

• Preheat oven to 350 F and grease 3 8" round cake pans with butter or vegetable oil.
• In a large bowl, use an electric mixer to beat eggs (4), oil (1 1/4 cups ),erythritol (1 1/2 cups), vanilla extract (2 teaspoons), and apple cider vinegar (4 teaspoons) together.
• Add the almond flour (2 cups), whey protein isolate (1/2 cup), baking soda (2 teaspoons), baking powder (2 teaspoons), xanthan gum (1 teaspoon), salt ( 1/2 teaspoon) and ground cinnamon (2 teaspoons). Mix until well incorporated.
• Use a rubber spatula to fold in grated carrots (3 cups) and roughly chopped pecans (1 cup).
• Pour even amounts of batter into each of the prepared pans.
• Bake in the preheated oven for 40 minutes. You'll know the cake is done once the center is set and the top is golden brown.
• Allow cake to cool in pans for 10 minutes, then remove the cakes from the pan, and allow them to cool on a wire rack completely.

Frosting:

• Combine frosting ingredients in a medium bowl until smooth.
• Once the cake has cooled completely, frost it. Sprinkle pecans on top, and enjoy!