Keto Carrot Cake

Step 1

Preheat oven to 325 degrees F. Generously butter a square 8-inch pan. Or line it with parchment with an overhang and spray with oil.

Step 2

In a large bowl, whisk together the eggs, oil, and stevia until combined.

Step 3

Mix in the almond flour, using a rubber spatula and then a hand whisk. Whisk until completely smooth.

Step 4

Whisk in the cinnamon, allspice, kosher salt, and baking powder.

Step 5

Fold in the grated carrots.

Step 6

Transfer the batter to the prepared pan, smoothing it out with a rubber spatula. Bake until puffed and fragrant and a toothpick inserted in center comes out clean, about 25 minutes.

Step 7

Cool in pan on a cooling rack until completely cool, about 1 hour.

Step 8

When cake is completely cool, make the frosting: whisk the soft cream cheese, stevia and vanilla with a hand whisk until smooth and fluffy.

Step 9

Run a knife around the edges of the pan to loosen the cake. Cut the cake into nine squares. To remove each square from the pan, firmly slide a cake server underneath each slice and lift it out.

Step 10

Using a soup spoon, divide the frosting evenly between the cake slices. Use a small spatula to spread the frosting evenly on top of each slice (just like you would frost a cupcake).