Keto Pumpkin Carrot Cake With Cream Cheese Frosting

• servings: 16 servings
• active time: 25 minutes
• total time: 1 hour

Ingredients

2 1/2 cups Almond Flour

1/2 cup Butter (softened)

2/3 cup Swerve Confectioner's Sugar Substitute

1 tsp Vanilla Extract

3 large Eggs

1/2 cup Pumpkin Puree

2 tsp Baking Powder

2 tsp Pumpkin Pie Spice

1 tps Cinnamon

2 cups Shredded Carrots

1 cup Finely Chopped Pecans

6 ounces Cream Cheese (softened)

1/3 cup Swerve Confectioner's Sugar Substitute

3 tbsp Butter (softened)

2 tbsp Heavy Whipping Cream

Directions

Preheat the oven to 350 degrees.

In a mixing bowl, combine all of the cake ingredients with the exception of the carrots and pecans. Blend until smooth.

Fold the carrots and pecans into the batter.

Spread the batter into a well greased 9x13 baking dish.

Bake for 30-35 minutes, or until cooked through.

Let the cake cool to room temperature.

Blend together the cream cheese, butter and sugar substitute for the icing.

Add in the heavy whipping cream, and beat until smooth and creamy.

Spread the icing over the cake, and garnish with some additional shredded carrot before serving.

Nutrition

• Calories: 355 kcal