1/3 Cup monk fruit sweetener
2 Tbs. vanilla extract
1 1/4 cup almond flour
1 cup coconut flour
2 teaspoons baking soda
1/4 teaspoon sea salt
1 and 1/2 teaspoon ground cinnamon
1/3 cup shredded coconut
1 and 1/4 Cup shredded carrots
14 Tbs. grass fed butter, melted
8oz grass-fed cream cheese, softened
1/2 cup grass fed butter softened
1 teaspoon vanilla extract
2 Tbs. grass-fed heavy cream
2 Tbs. powdered stevia
5 squirts vanilla liquid stevia
1 cup of chopped walnuts
1/2 cup of shredded coconut flakes
Cream cheese Icing:
Step #1: Beat together the cream cheese and butter for 2 minutes. Add sweetener and beat for 2-3 minutes until all mixed together.
Step #2: Add the vanilla and 1 tbsp. heavy cream, beat to combine. Add more heavy cream and beat to until fluffy.
For The Keto Carrot Cake Layers:
Step #1: Preheat oven to 350 F. Line the bottoms of two 8-inch cake pans with parchment paper. Grease over the parchment and the sides of the pans. Set a side.
Step #2: In the bowl of a stand mixer, fitted with the paddle attachment, beat together the eggs and monk fruit sweetener for 5 minutes on medium-high speed, until fluffy. Add vanilla extract.
Step #3: In a bowl, sift together the coconut flour, almond flour, salt, cinnamon and baking soda. Fold the dry ingredients into the egg mixture. When mixing the flour and eggs, mix it minimally because over mixing does dry out the batter and makes the cake dry.
Step #4: Add the coconut, stir to combine. Add carrots, mix to combine.
Step #5: Add the melted butter at the end, mix to incorporate.
Step #6: Divide the batter between both pans. Bake for 30-3 minutes, until the tops are set and toothpick inserted comes out clean.
Step #7: Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.
Step #1: Spread icing over first layer of carrot cake. Carefully place second cake on top of already icing cake. Icing the top layer of the cake.
Step #2: Top cake off with chopped walnuts and sprinkle with coconut shavings.