We have been enjoying a keto carrot cake this weekend with our coffee as I had to use up some leftover baby carrots from when we had houseguests... I snapped a couple quick pictures with my cell phone to show it as I don't know that I care enough to try to make it look 'pretty' - I literally take a photo just before I'm going to eat it!
I have a version of it I posted back in 2016... Some of those ingredients are not made any longer and others, I don't use anymore or use newer versions.
Here is the carrot cake (sugar free, low carb) I posted back in 2016. Very similar to the one I typically make now - just a couple changes. About 10 years ago I started to add heavy cream to my frostings as well - so similar base - but add a huge dollop of heavy cream and you get more volume, a smooth silky frosting, and even better flavor.
https://www.housewifebarbie.com/2016/05/
I have a version of it I posted back in 2016... Some of those ingredients are not made any longer and others, I don't use anymore or use newer versions.
Here is the carrot cake (sugar free, low carb) I posted back in 2016. Very similar to the one I typically make now - just a couple changes. About 10 years ago I started to add heavy cream to my frostings as well - so similar base - but add a huge dollop of heavy cream and you get more volume, a smooth silky frosting, and even better flavor.
https://www.housewifebarbie.com/2016/05/
The current cake I've been making for the past almost 10 years though is this one (based on Carolyn Ketchums recipe!).
Low Carb Carrot Cake
Low Carb Carrot Cake
2 c almond flour
1/3 c coconut flour
1/3 vanilla whey protein powder (I use Isopure and have for 20 years)
1 T baking powder
2 t cinnamon
1 t salt
dash of ground cloves
4 eggs
1/2 c avocado oil
1/2 c brown sugar style sweetener
1/2 c granular style natural sweetener
1 1/2 c shredded baby carrots
2 t baking vanilla
optional - a few tablespoons chopped pecans
Grease and line the pans (I use 2, 8" or 9" pans). Blend together the dry ingredients (flours, powders, seasoning).
Mix the eggs, oil and sweeteners, add carrots and vanilla. Beat in the dry ingredient mixture and add chopped nuts if using.
Divide batter between the 2 pans and bake in a 350 oven for about 20 minutes, until done in the center. Let cool. Remove from pans.
Spread frosting between layers, top and frost all.
For the Frosting I used:
1 stick butter
8 oz. cream cheese
3/4 c powdered natural sweetener (depending on the brand you use some are sweeter than others so adjust to taste. 1 cup of my allulose/splenda/stevia blend is TOO sweet so must cut back to 2/3-ish.)
1-2 t vanilla
dash of salt
Enough heavy whipping cream to taste and amount you need (I use about 3/4 cup)
In a mixing bowl whip the butter and cream cheese and sweeteners with the vanilla. Slowly pour in the heavy cream while on low speed and increase to medium high. Beat until it's whippy and spreadable. Use on your cakes.
Enough heavy whipping cream to taste and amount you need (I use about 3/4 cup)
In a mixing bowl whip the butter and cream cheese and sweeteners with the vanilla. Slowly pour in the heavy cream while on low speed and increase to medium high. Beat until it's whippy and spreadable. Use on your cakes.
