Name: Spiced Carrot Cake with Cardamom Cream Cheese Frosting
Ingredients: Nonstick cooking spray; 3 cups almond flour; 1 1/2 cups allulose sweetener; 2 teaspoons baking powder; 3 tablespoons ground cinnamon; 2 teaspoons ground cloves; 2 teaspoons ground ginger; 1 teaspoon ground nutmeg; 1 teaspoon ground cardamom; 1/4 teaspoon kosher salt; 1 cup (or 2 sticks)organic unsalted butter, (melted); 4 large organic eggs; 1/2 cup organic sour cream; 2 cups shredded carrot; 1 1/2 pounds cream cheese, (at room temperature); 1 1/2 cups (or 3 sticks) organic unsalted butter, (at room temperature); 1 cup allulose sweetener; 1 1/2 teaspoon ground cardamom; 1/4 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 8 pecan halves, (for garnish); Ground cinnamon, (for garnish)

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How this works

Spiced Carrot Cake with Cardamom Cream Cheese Frosting

Enjoy this keto carrot cake with warm spices mixed into both the cake and the frosting for an extra-special punch of flavor.

Course: Dessert

Keyword: carrot cake, chef it up, easter, keto dessert, keto recipe, spiced carrot cake

Servings: 9-inch cake

Calories: 767kcal

Author: Michael Silverstein

Ingredients

Spiced Carrot Cake:

Nonstick cooking spray
3 cups almond flour
1 1/2 cups allulose sweetener
2 teaspoons baking powder
3 tablespoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/4 teaspoon kosher salt
1 cup (or 2 sticks)organic unsalted butter, melted
4 large organic eggs
1/2 cup organic sour cream
2 cups shredded carrot

Frosting:

1 1/2 pounds cream cheese, at room temperature
1 1/2 cups (or 3 sticks) organic unsalted butter, at room temperature
1 cup allulose sweetener
1 1/2 teaspoon ground cardamom
1/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
8 pecan halves, for garnish
Ground cinnamon, for garnish

Instructions

Prepare the cake: Preheat your oven to 350°F (180°C). Spray two 9-inch (23-cm) round cake pans with cooking spray. In a large bowl, combine the almond flour, allulose, baking powder, cinnamon, cloves, ginger, nutmeg, coriander, cardamom and salt. Mix well. Then, mix in the melted butter, eggs and sour cream. Finally, add the shredded carrot and mix until just combined. Divide the batter evenly between the cake pans. Bake for 25 minutes. Remove the cakes from the oven and let them cool completely in the pan.
Meanwhile, make the cream cheese frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the softened cream cheese and butter. Beat for 2 to 3 minutes, or until light and fluffy. Then, add the allulose, cardamom, vanilla and salt. Beat for another 2 minutes, or until the frosting is completely smooth.
Once the cakes are completely cool, spread half of the frosting on top of the first layer. Stack the second cake on top, then add the second half of the frosting. Spread the frosting evenly and top with pecan halves and a sprinkle of cinnamon, then serve.

Notes

Nutrition

Calories: 767kcal | Carbohydrates: 10.3g | Protein: 12.9g | Fat: 75.1g

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