Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups almond flour
- 1/2 cup arrowroot flour (can substitute for tapioca flour)
- 1/3 cup granulated sweetener of choice
- 1 teaspoon baking soda
- 1 1/2 tablespoon spices of choice (I used cinnamon, nutmeg and ginger)
- 1 cup coconut yogurt (can substitute for applesauce)
- 1 tablespoon lemon juice
- 1 cup carrots (chopped)
- 1 cup walnuts (divided)
- 8 oz dairy free cream cheese (softened)
- 3 tablespoon keto maple syrup (* See notes)
- 1/2 teaspoon cinnamon
Instruction
- Line a 9 x 9-inch pan with parchment paper and set aside.
- In a large mixing bowl, add your dry ingredients and mix well.
- Add your wet ingredients and mix until fully incorporated. Fold in your chopped carrots and 3/4 of the cup of walnuts and mix until combined.
- Transfer your batter into the lined pan. Bake for 40-45 minutes, or until a skewer comes out clean.
- Allow carrot cake to cool in the pan for at least 10 minutes, before transferring to a wire rack to cool completely.
- Prepare your frosting and top the cooled cake with it. Top with extra walnuts before slicing into 8 pieces.