by Austin Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:15minutes Cook Time:30minutes Total Time:45minutes Calories: 429kcal Author: Austin Carter
– Oven – Large circle cake pan or two 6-inch pans – Parchment Paper – Whisk – Mixing Bowl – Spatula – Cooling Rack – Hand or stand mixer
For Carrot Cake: – 1/2 cup granulated sugar free sweetener – 1,1/2 cup almond flour – 1/4 cup brown sugar substitute – 1,1/2 tsp baking powder – 1/4 tsp baking soda – 1/2 tsp salt – 1,1/4 tsp cinnamon
– 1/2 tsp nutmeg – 1/8 tsp ground cloves – 1 cup oosely packed grated carrots – 4 egg – 4 tbsp unsalted butter, melted – 1/2 tsp vanilla – 1/2 cup chopped pecans
Sugar Free Frosting: – 8 oz cream cheese, softened – 5 tbsp unsalted butter, softened – 1 tbsp sour cream or plain yogurt – 1/2 tsp vanilla – 1/2 cup confectioner’s sugar-free sweetener
– Preheat oven to 350°F and prepare cake pans by greasing and lining with parchment paper. – Whisk together dry ingredients in a mixing bowl. – Mix in carrots, eggs, butter, and vanilla extract until combined.
– Stir in pecans. – Scoop batter into pans and bake according to size until set in the middle. – Let cakes cool completely before frosting.
– Make frosting by whipping together cream cheese, butter, vanilla, sour cream, and powdered sweetener. – Top with nuts if desired.