Description
A delightful keto-friendly twist on classic carrot cake, filled with cream cheese and perfect for gatherings.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup erythritol (or other sweetener)
- 1 cup grated carrots
- 4 ounces cream cheese, softened
- 1/4 cup unsweetened whipped cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and erythritol until well combined.
- Gradually add the dry ingredients to the wet ingredients, then fold in the grated carrots.
- Pour the batter onto the prepared baking sheet and spread it evenly.
- Bake for 15-20 minutes or until the cake is golden and set.
- While the cake cools, make the cream cheese filling by combining cream cheese, whipped cream, and vanilla extract until smooth.
- Once the cake has cooled, carefully roll it up with the parchment paper and let it set for a few minutes.
- Unroll the cake and spread the cream cheese filling evenly over it, then roll it back up without the parchment.
- Chill for at least an hour before slicing and serving.
Notes
For added texture, consider folding in chopped nuts or unsweetened shredded coconut into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American