Carrot Cake (or Cupcakes) with Cream Cheese Frosting (Low Carb/Keto)

Carrot Cake (or Cupcakes) with Cream Cheese Frosting (Low Carb/Keto) Recipe from That Vibrant Life
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Carrot Cake (or Cupcakes) with Cream Cheese Frosting (Low Carb/Keto)

  • Author: Jessica Parker
  • Yield: 12 1x

Description

I admit, I can’t stand carrots. Can’t STAND them. But I LOVE Carrot Cake. It is hands down my favorite cake! In fact, as a rule I have it on my birthday, every year. Well, except this year. Not sure exactly what happened…I often just make it myself (and I love to!). I had some before my birthday but I didn’t love it and it didn’t have cream cheese frosting so, it didn’t count. 🙂

To make up for it I made some today. It is, after all, still my birthday month! However, I’m done with my big splurges for now, so I made this one a low carb/keto version and it is GOOD!

You can modify this recipe and make it using coconut sugar if you prefer that as a sweetener. As for the cream cheese frosting, if you are vegan I would just go without the frosting. I’m not sure if there is a great dairy free substitute. However, using full fat coconut milk would probably work for some kind of a frosting like topping!


Ingredients

Scale

Cake

  • ½ cup Erythritol (or whatever sweetener you prefer. Adjust amount as needed)
  • 5 tbsp Butter, softened (from grass fed cows)
  • 4 Eggs
  • 2 tbsp Heavy Cream
  • 1 tsp Vanilla
  • 1.50 cups Almond Flour
  • 2 tbsp Coconut Flour
  • 1 tbsp Baking Powder
  • 1.50 tsp Ground Cinnamon
  • ¼ tsp Ground Allspice
  • ½ cup Carrot, finely grated

Cream Cheese Frosting

  • 4 oz Cream Cheese, full fat, softened
  • 2 tbsp Butter, softened (from grass fed cows)
  • 1 tsp Vanilla
  • 1 tbsp Heavy Cream
  • ¼ cup Confectioners Erythritol (again, use your preferred sweetener here)

Instructions

Cake or Cupcakes

  1. Preheat the over to 350F.
  2. Grease a 9″ cake pan with butter or coconut oil OR line muffin tins with paper liners and set aside.
  3. In a large bowl, beat together the erythritol and butter until fluffy.
  4. Add the eggs and beat in. Add the heavy cream and vanilla and mix well.
  5. Add the almond flour, coconut flour, baking powder and spices. Combine well.
  6. Add the shredded carrot and carefully combine using a spoon. Stir just until carrot is well incorporated.
  7. Pour into the cake pan or cupcake liners and bake at 350F for about 15 minutes for cupcakes or 25 for cake. Insert a toothpick into the center of the cupcakes or cake and make sure it comes out clean before removing your goodies from the oven.

Cream Cheese Frosting

  1. In a medium bowl, beat the butter and cream cheese until smooth.
  2. Add the erythritol and vanilla; continue mixing.
  3. Add the heavy cream and mix until your frosting is nice and smooth. You can add more heavy cream as needed, just be sure to add it in very tiny amounts to make sure you don’t make your frosting runny.
  4. Cool your cupcakes or cake completely before frosting! I like to put mine in the fridge or freezer to speed the process, plus the frosting goes on easier when the cupcakes or cake are chilled.

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