Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups almond flour3/4 coconut flour4 tsp. baking powder1 tsp. baking soda1 T cinnamon1 tsp. nutmeg1/2 tsp. cloves1 tsp. allspice1/4 tsp. salt8 eggs1 1/4 cups Swerve1 lb. carrots, grated8 oz. cream cheese5 T butter1 tsp. vanilla extract1/2 to 3/4 cup Swerve, confectioner's style
Preheat oven to 350 degrees. Oven rack should be in the middle of the oven.
Grease a 9" x 13" baking pan.
Combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a medium bowl.
In a separate bowl, beat eggs. Add 1 1/4 cups Swerve, butter, and milk. Stir well to combine. Add wet ingredients to dry ingredients. Stir well. Add carrots and stir again.
Pour batter into prepared baking dish. Bake for 40 to 45 minutes or until the cake is firm to the touch.
Cool completely before frosting.
In the bowl of a heavy duty mixer, combine cream cheese, butter, vanilla, and 1/2 cup confectioner's style Swerve. Beat until fluffy. Taste and add more Swerve, if desired.
Net Carbs: 9.2
Serving Size: Makes 12 3" x 3 1/4" square slices
Grease a 9" x 13" baking pan.
Combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a medium bowl.
In a separate bowl, beat eggs. Add 1 1/4 cups Swerve, butter, and milk. Stir well to combine. Add wet ingredients to dry ingredients. Stir well. Add carrots and stir again.
Pour batter into prepared baking dish. Bake for 40 to 45 minutes or until the cake is firm to the touch.
Cool completely before frosting.
In the bowl of a heavy duty mixer, combine cream cheese, butter, vanilla, and 1/2 cup confectioner's style Swerve. Beat until fluffy. Taste and add more Swerve, if desired.
Net Carbs: 9.2
Serving Size: Makes 12 3" x 3 1/4" square slices
Nutritional Info Amount Per Serving
- Calories: 414.4
- Total Fat: 34.0 g
- Cholesterol: 178.2 mg
- Sodium: 577.0 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 8.8 g
- Protein: 12.7 g
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