Keto Carrot Cake with Cream Cheese Frosting

• 1½ cups almond flour
• ½ cup granulated Swerve (or sweetener of choice)
• ¼ cup monk fruit sweetener, golden (Lakanto), or golden Swerve
• 1½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1¼ tsp ground cinnamon
• ½ tsp ground nutmeg
• ⅛ tsp ground cloves
• 1 cup loosely packed grated carrot (1 medium carrot)
• 4 eggs
• 4 tbsp butter, melted
• ½ tsp vanilla extract
• ½ cup chopped pecans
• 8 oz (227 g) cream cheese, softened (frosting)
• 5 tbsp butter, softened (frosting)
• 1 tbsp sour cream (or plain yoghurt), for the frosting
• ½ tsp vanilla extract (frosting)
• ½ cup confectioners Swerve (frosting)

Method

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1. Heat the oven to 175°C (350°F). In a large bowl whisk the almond flour, both sweeteners, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. 1:37
2. Add the grated carrot, eggs, melted butter and vanilla to the dry ingredients and mix until combined. 2:03
3. Stir in the chopped pecans (or other nuts, or leave them out). 2:28
4. Grease one 20 cm (8-inch) round pan or two 10 cm (4-inch) pans and line the bases with baking paper. Fill halfway and bake 25–30 minutes (22–25 for small pans), until set in the middle. 3:01
5. Cool a little, run a knife around the edge and turn the cake out onto a rack. Let it cool completely. 3:45
6. For the frosting, beat the cream cheese, softened butter, sour cream and vanilla, then add the confectioners Swerve slowly and whip 2–3 minutes until fluffy. 4:40
7. Level the cooled cakes if they are domed, then spread frosting between the layers and over the cake (a thin crumb coat chilled for 30 minutes makes the final coat easier). Cut into 8 slices. 5:13

Tip. The cook says the recipe makes one single-layer 20 cm cake; double it for a two-layer cake. Walnuts work instead of pecans. Keep it covered in the fridge.

The method is a summary in our words — the video shows every step.