@sara.haven mini carrot cake with cream cheese frosting

gluten-free • grain-free • paleo-friendly • keto-friendly • You can make two tiers or three tiers. This can also be doubled and baked in an 8x8” baking pan.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cake

Step 2

Preheat the oven to 325F and grease 3 (three) 4-inch diameter ramekins very well.

Step 3

In a medium bowl, whisk together the almond flour, Swerve, chopped nuts, shredded coconut, baking powder, cinnamon, cloves, and salt.

Step 4

Stir in the shredded carrots, egg, butter and vanilla extract until well combined. If the batter is too thick to spread in the ramekins, add 2 teaspoons water.

Step 5

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.

Step 6

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.

Step 7

NOTE: You can do just two layers if you prefer. They will be thicker so they will take longer to cook through

Step 8

rosting

Step 9

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

Step 10

To Assemble

Step 11

Place one cake layer on a small plate and spread with 1/3 of the frosting. Top with the remaining layers and remaining frosting.

Step 12

Refrigerate 30 minutes before cutting.

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