This layered Keto Carrot Cake recipe is beautiful and looks as impressive as it tastes. With rich cream cheese icing, it is the perfect low carb dessert!
Preheat oven to 350. Line two round baking pans with parchment paper and spray with cooking spray.
Mix together the cream cheese and butter with an electric mixer until fluffy. Add all the other batter ingredients. Mix well. Divide between the two pans.
Bake for 35-40 minutes or until firm to the touch and golden around the edges. Cool completely.
Meanwhile, cream together the filling ingredients with an electric mixer until smooth. Pipe or spread on the cooled cake.
Notes
Nutrition: This cake has 12 pieces. Each piece has 9 total carbs and 5 NET carbs.To Store: Keep the cake in a sealed container with a lid that fits tight. You should refrigerate the cake for up to 5 days. To Freeze: Once again, you will need to keep the cake in a sealed container. It will last up to 3 months in the freezer. Notes on Sweeteners: