Ingredients

• 2 cups organic carrots shredded

• 4 whole egg large

• 1/2 cup coconut oil 

• 1/4 cup coconut flour 

• 1/4 cup golden Lakanto 

• 2 teaspoons ground cinnamon

• 1 teaspoon ginger powder

• 1 teaspoon baking soda

• 1/2 cup walnuts chopped

 

Cream Cheese Frosting

• 8 ounces cream cheese softened

• 1/2 cup butter or coconut oil 

• 2 teaspoons Lakanto Classic or Confectioners Swerve 

• 1 teaspoon lemon juice

• 1 teaspoon lemon zest​

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Instructions

• Preheat the oven to 350 degrees F.

• Combine carrots, eggs, and coconut oil in the bowl of a food processor.

• In a medium bowl, mix all the dry ingredients. Reserve the nuts. Stir the contents into the food processor and blend to combine. Fold or pulse the walnuts a few times to mix evenly.

• Bake in a greased 8 by 8-inch glass baking dish for 25 minutes, until edges are golden brown and the center is set.

• While the cake is baking, prepare the frosting. Add cream cheese and butter or coconut oil to a medium bowl and mix until thoroughly combined. Mix in Lakanto. Set aside until the cake has cooled.

• Remove the cake from the oven and cool before frosting. Slice and frost individual pieces or frost the whole cake before dividing into portions. Serve warm, chilled, or at room temperature.

 

 

 

• Macros per Serving: 13 g fat, 3.9 g carb, 2.2 g net carb, 3.5 g protein

 

Recipe Credit to: Primal Edge Health

https://www.primaledgehealth.com/recipes/ketogenic-carrot-cake-cream-cheese-frosting/