GLUTEN FREE

CARROT CAKE

LOW CARB RECIPE

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WHY YOU'LL LOVE IT

– Fast. Have you ever baked a carrot cake? It takes forever. This recipe is done in under an hour in your Instant Pot. – Easy. This may not seem easy if you're used to grabbing premade icing. BUT if you like to make your own, or are eating keto, this is an easy alternative. – Gluten Free. Perfectly allergy-friendly. – Low Carb. 3 net carbs per serving! – Delicious. Seriously. Have you ever tried a carrot cake? It's totally indulgent. And is easily a dessert recipe favorite.

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INGREDIENTS

Eggs Superfine Almond Flour Truvia Baking Powder Apple Pie Spice Coconut Oil Heavy Whipping Cream Shredded Carrots Pecans Cream Cheese Butter Powdered Swerve Vanilla Extract

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MAKE THE FROSTING

1. In a large bowl, beat softened butter, cream cheese, and cream with an electric mixer on medium speed for 2 to 3 minutes, scraping the bowl occasionally, until smooth and creamy. 2. Stir in vanilla, then stir in powdered Swerve. Add more Swerve as needed until frosting is a thick, spreadable consistency.

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PREHEAT THE OVEN

Turn oven on to 350F and grease a 6" x 3" cake pan.

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COMBINE THE CAKE MIX

Mix together all ingredients using a hand mixer until the mixture is well-incorporated and looks fluffy. This will keep the cake from being dense as almond flour cakes can sometimes be.

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BAKE THE CARROT CAKE

Pour into the greased pan and bake for 30-40 minutes until a knife inserted into the center comes out clean. For large cupcakes, bake for 30-35 minutes.

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LAYER CREAM CHEESE

Once cooled, cut the cake in half horizontally and add 1/3 of the frosting keto cream cheese to the middle.

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FINISH FROSTING

Cover the rest of the cake in the remaining keto cream cheese frosting.

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