Let's get into my Sticky Carrot Cake—a gluten-free delight that's super tasty and brimming with goodness. We've got almond flour, carrots, and pecans all coming together in perfect harmony, topped off with a dreamy frosting. So, you can indulge in this refined sugar free treat!
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Makes: |
6-8 |
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Difficulty Level |
easy - medium |
INGREDIENTS
- 2 cups almond flour
- 1 cup Lakanto Brown Sugar Replacement
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 cups loosely packed grated carrots (from one to two medium-sized carrots)
- 6 eggs
- 1/2 cup unsalted butter, melted (optional)
- 1 tsp vanilla extract
- 1/2 cup finely chopped pecans, plus extra to garnish
- 500 g cream cheese, softened
- 150 g unsalted butter, softened
- 2 tbsp sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup Lakanto Baking Blend Icing Sugar Substitute
METHOD
1. Get started by greasing and lining the bottom and sides of two 6-inch spring-form cake tins.
2. For the cake, in a large bowl whisk together the dry ingredients. Add the carrot, eggs, butter and vanilla, and mix until well combined. Now stir through the pecans.
3. Spoon your batter into the prepared cake tins and bake at 180°C (350°F) for 22-25 minutes, you want it to be golden brown on top and cooked through. Remove from the oven and allow them to cool completely before frosting.
4. For the frosting, beat together the cream cheese, butter, vanilla, and sour cream. Slowly add in the icing sugar substitute and continue to beat for another 2-3 minutes or until fluffy.
5. Add some frosting between the two layers and then spread on top and all around the edges. Top the cake with some extra chopped pecans, slice and enjoy.
6. Store in the fridge for up to 5 days or in an airtight container in the freezer for one month.
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Garnish in desiccated or shredded coconut instead of chopped pecans.
View more Cook With Luke recipes at https://www.cookwithluke.com/