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Carolyn Ketchum

Mini Carrot Cake

Recipes   Gluten Free  Sweets 

Ingredients

Cake

• 6 tbsp almond flour (I used 4 tbsp of almond flour and 2 tbsp of regular flour)
• 3 tbsp Swerve, granular
• 2 tbsp chopped pecans or walnuts
• 1 tbsp unsweetened shredded coconut (or more almond flour)
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• Pinch ground cloves (I did not use cloves)
• Pinch salt
• 1/4 cup packed grated carrots (about ½ medium carrot)
• 1 small individual package raisins (I added – not part of original recipe)
• Approximately 2 oz. crushed pineapple (I added – not part of original recipe)
• 1 large egg
• 1 tbsp melted butter
• 1/8 tsp vanilla extract
• 2 tsp water ONLY if your batter is overly thick

Frosting

• 2 ounces cream cheese, softened
• 1 tbsp butter, softened
• 2 tbsp Swerve, Confectioners
• 1/4 tsp vanilla extract
• 3 tbsp whipping cream

Instructions

Cake

1. Preheat the oven to 325F and grease 3 (three) 4-inch diameter ramekins very well. (I used four 4 ½ inch ramekins)
2. In a medium bowl, whisk together the almond flour, Swerve, chopped nuts, shredded coconut, baking powder, cinnamon, cloves, and salt.
3. Stir in the shredded carrots, egg, butter and vanilla extract until well combined. Add the raisins and pineapple. If the batter is too thick to spread in the ramekins, add 2 teaspoons water.
4. Divide evenly between the prepared ramekins and spread the batter to the edges. Bake 20 to 25 minutes, until the edges are golden brown and the cakes are firm to the touch.
5. Remove and let cool in the ramekins, then run a sharp knife around the edges and loosen underneath with a thin rubber spatula. Flip out onto a wire rack.
6. NOTE: You can do just two layers if you prefer. They will be thicker so they will take longer to cook through.

Frosting

1. In a medium bowl, beat the cream cheese, butter, Swerve, and vanilla extract until well combined. Beat in the whipping cream until smooth.

To Assemble

1. Place one cake layer on a small plate and spread with 1/3 of the frosting. Top with the remaining layers and remaining frosting. I had four layers and made two small cakes with frosting between layers and on top.
2. Refrigerate 30 minutes before cutting.

Makes 4 servings.

Nutrition Facts

Serving Size 1 mini cake

Servings 4

Calories 250

Total Fat 24g

Total Saturated Fat 11g

Cholesterol 90mg

Sodium 180mg

Total Carbs 18g

Dietary Fiber 3g

Sugars 2g

Swerve 14g

Protein 5g

Net Carbs: 1g