Ginger & Cinnamon Carrot cake
Cream sweetener and butter: Add softened butter and granulated sweetener into a large bowl and mix until creamy.
Add Eggs and Vanilla: Then incorporate one egg at a time, mixing well after each addition. Add vanilla extract and combine.
Add Carrots: Add two cups of shredded carrots and stir to combine.
Add Dry Ingredients: Then add dry ingredients: almond flour, coconut flour, baking powder, salt, and spices. Stir until well combined.
Add Nuts: Then add roughly chopped pecan nuts, stir to incorporate into the batter.
Mix and Pour: Pour the batter into the prepared baking tray, extend evenly.
Bake: Bake the sheet cake for 25 to 30 minutes in a preheated oven or until lightly golden in the edges.
- 3/4 cups butter (softened)
- 1/2 cup granulated sweetener that measures like sugar
- 4 large eggs
- 1 1/2 teaspoon vanilla extract
- 2 cups finely shredded carrots
- 3 tablespoons coconut flour
- 2 1/2 cups almond flour
- 1/2 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon all-spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup roughly chopped pecans
- 1 1/2 cup cream cheese (12 oz)
- 1/3 cup butter (For a very cheese frosting, I would use ⅓ cup, softened)
- 1/3 cup powdered sweetener
- 1/2 teaspoon vanilla extract (Optional)
- 1st Step
Pre-heat the oven to 350F and prepare a 9’’ x 13’’ baking tray with baking paper. Set aside.
- 2nd Step
Add softened butter and granulated sweetener into a large bowl. Mix until creamy. Then incorporate one egg at a time, mixing well after each addition. Add vanilla extract and combine.
- 3rd Step
Add two cups of shredded carrots and stir to combine. Then add dry ingredients: almond flour, coconut flour, baking powder, salt, and spices. Stir until well combined.
- 4th Step
Then add roughly chopped pecan nuts, stir to incorporate into the batter.
- 5th Step
Pour the batter into the prepared baking tray, extend evenly.
- 6th Step
Bake the sheet cake for 25 to 30 minutes or until lightly golden in the edges. When inserting a toothpick, this should come out clean.
- 7th Step
Let the cake cool for 10-15 minutes before unmolding.
- 8th Step
Meanwhile, prepare the cream cheese frosting. Add cream cheese and softened butter into a bowl and use an electric mixer to combine them. Once the mixture is very creamy, add powdered sweetener and mix again. Start with ¼ cup and adjust sweetness to taste. *Optional: add ½ teaspoon vanilla extract.
- 9th Step
Once the cake has cooled down, spread the frosting on top. Refrigerate for ½ hour before serving. *Optional: add some chopped pecans, pumpkin seeds, and orange zest as a garnish on top of the frosting.
- 10th Step
Divide your cake into 15 squares and serve.
