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Carrot Cake (Keto & Paleo)

Brenna May
This is a ketogenic adaptation of my mom's carrot cake. It can be adapted for paleo and that is usually the way I make it as I cannot tolerate most dairy, save grass fed butter.
It is spicy, dense and sweet but not too sweet and it is a personal favorite of mine!
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Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course American, Dessert
Cuisine American, keto, paleo

Equipment

  • Fat Daddio Cheesecake Pan
  • unbleached parchment paper
  • oven
  • Food Processor

Ingredients
  

Carrot Cake:

  • 2 cups carrots shredded
  • 1 cup hazelnuts
  • 1 cup pitted dates
  • 4 eggs pastured
  • 1/2 cup rice bran oil
  • 1 tsp pure monk
  • 1/4 cup Swerve Brown, or Purecane
  • 1/4 cup coconut flour Bob's Red Mill
  • 1/4 cup arrowroot
  • 1/2 cup usweetened shredded coconut
  • 2 tbsp cinnamon
  • 2 tsp cloves
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 3/4 cup raisins

Cream Cheese Frosting

  • 8 oz cream cheese I make my own from coconut kefir but feel free to use what works for you. Miyoko's is good for vegan.
  • 1/2 cup grass fed butter (or 1/4 cup ghee) optional, will need to make adjustments if leaving out.
  • 1/2 tsp pure monkfruit powder
  • 1 tsp vanilla or 5 drops lemon dōTERRA essential oil drops
  • 1/2 cup Swerve confectioners (optional, but helps stiffen frosting and add sweetness)

Instructions
 

  • Preheat oven to 350°F.
  • Grease a cheesecake pan with coconut oil and line with parchment paper for ease of removal.  (I cut the parchment paper to fit the pan before I grease it, tracing the base with a knife to get a circle.  This helps the cake remove clean without breakage.)
  • Shred carrots and set aside.
  • Add hazelnuts & dates to food processor and chop until they make a paste.
  • Add eggs, oil, baking soda, swerve, spices and process.
  • Remove to a mixer or new bowl and stir in shredded coconut.
  • Fold in raisins.
  • Bake in oven 30-45 minutes depending on the size of your pan and thickness of the cake.  I like little fat cakes in a 6-7” pan so mine take longer.  I check at 30 minutes with a skewer or toothpick.  When it comes out mostly clean and the cake has begun to pull away from the side a wee bit it is done.
  • Remove and let cool before frosting.
  • In a mixer, add cream cheese of choice and softened butter and beat together with a whip until smooth.
  • Add vanilla, monk and Swerve and whip again until it forms soft peaks.
  • Frost the cake as you like.  I sometimes frost it on all sides and at other times I just like to dollop it on top. 
  • Serve!
Keyword carrot cake, keto, paleo, pancakes