Resolute Keto Carrot Cake
Delicious low carb carrot cake made with a boxed Vanilla Cake Mix from Swerve Sweets and my own special ingredients.
- Mixing Bowl, measuring cups, measuring spoons, spatula, whisk, electric mixer, food processor, 8 inch cake pan, parchment paper.
- 1/3 c Coconut Oil
- 1/3 c Water
- 8 drops Stevia (SweetLeaf Vanilla )
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1/4 c Chopped Pecans (Reserve 1 Tablespoon to sprinkle on top of frosting)
- 1/8 cup Shredded Coconut (Unsweetened)
- 1/4 cup Carrot (Shredded)
- 3 Eggs (Large )
- 1 Box Swerve Sweets Vanilla Cake Mix (12 Servings per Box )
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Preheat oven to 350°F. If you are using a convection oven, set temperature to 325°F.
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Prepare Swerve Sweets Vanilla Cake Mix according to directions on the box using cake mix, 3 large eggs, Coconut Oil, Water and Vanilla (or SweetLeaf Vanilla)
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Add cinnamon, cloves, pecans, coconut and shredded carrot to the batter. Mix well.
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Pour cake batter into parchment lined baking pan. I use an 8" square pan, the box instructions recommend an 8" round, either pan will work.
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Bake in pre-heated oven per instructions on the box, 25-30 minutes Oven temps may vary, so I recommending testing with a toothpick in the center of the cake at 20 minutes to test for doneness. If toothpick comes out clean – the cake is cooked thoroughly. If the toothpick comes out with batter on it – continue cooking until it comes out clean.
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Remove from oven and allow to cool before frosting.
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Frost with a low carb cream cheese frosting to make it an traditional Carrot Cake.
*Swerve Sweets Vanilla Cake Mix contains 16 g of total carbs, 3 g of fiber and 10 g of Erythritol. Mix is 3 net carbs per serving as packaged.