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
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.
Whisk together some almond flour, sugar of choice, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and a pinch or two of cloves.
In a separate mixing bowl, whisk together some eggs, avocado oil, and vanilla.
Stir the wet ingredients into the dry and, using a rubber spatula or wooden spoon, mix until just combined.
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