Keto Carrot Cake Or Cupcakes With Cream Cheese Frosting

This Paleo And Keto Carrot Cake (Or Cupcakes) is the real deal! It's soft, tender, has a great spice flavor, and is topped with silky keto cream cheese frosting!

> Blanched Almond Flour > Baking Soda > Baking Powder  >  Sea Salt Cream Cheese Frosting: > Full-Fat Cream Cheese > Softened Butter > Pure Vanilla

INGREDIENTS

White Scribbled Underline

Toasting the pecans

Start by toasting the pecans to get a rich, deep flavor. Preheat the oven to 300 degrees and toast the pecans for 7 to 8 minutes, or until fragrant. Then, set aside to cool.

Grating the carrots

I recommend using the grating attachment on your food processor and then briefly pulsing them in your food processor for finer shreds of carrot.

Step 1

Whisk together some almond flour, sugar of choice, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and a pinch or two of cloves.

Step 2

In a separate mixing bowl, whisk together some eggs, avocado oil, and vanilla.

Step 3

Stir the wet ingredients into the dry and, using a rubber spatula or wooden spoon, mix until just combined.

Swipe up to learn how to make this delicious Keto Carrot Cake