Sweet By Nature Carrot Cake
Sugar free, Gluten free, Keto friendly & Low carb.
I made this dreamy little thing on a slow day at home, using organic ingredients and lots of love.
¾ unsalted butter
¾ cup monk fruit sweetener
1 tbsp blackstrap molasses
1 tsp vanilla extract
4 crushed pineapples - as dry as possible
4 large eggs at room temp
2½ cups almond flour
2 tsp baking powder
2 tsp cinnamon
½ tsp sea salt
2½ cups grated carrots
1½ cups crushed pecans for topping
Preheat your oven to 350°F. Line two cake pans of your choice with parchment paper.
In a large bowl, whisk sweetener, molasses, eggs, vanilla & crushed pineapples.
Stir in almond flour, baking powder, cinnamon & salt.
Fold in carrots.
Divide batter evenly between pans & smooth the tops.
Bake for 30 to 35 minutes until golden & firm to the touch.
Cool completely before frosting.
Frost with cream cheese & sprinkle crushed pecans on top.