Layered Carrot Cake - Bakerlita.Market

Layered Carrot Cake Jump to Recipe ↓

by Andrea Witthoeft April 19, 2019 0 Comments

Layered Carrot Cake

Carrot Cake has always been one of my favorites, I love it so much that my mom made it a tradition to make it for my birthday!

My Bakerlita Carrot Cake recipe is SO easy, all you need is my Bakerlita Beauty Baking Mix, some carrots and spiced and a few extra wet ingredients ;) 

I remember, about 12 (I think I was turning 15) years ago she made me a massive carrot cake, it was SO moist, absolutely delicious, I remember every bite... It was so big that there were leftovers, which lead me to eat a slice each night! After 2 weeks of eating my birthday carrot cake, yes, every night, I tried to zip up my little summer dress, but there was a problem... At this moment I came to a realization that CAKE = FAT ACCUMULATION haha!

Little did I know that it wasn't just the unhealthy fats that made me not be able to zip up my little white summer dress. The major contributor to this was the POUNDS of sugar hidden in the carrot cake, along with the gluten and high inflammatory cream-cheese frosting. Oh, I had much to learn.

Later, after I already ate the whole cake to myself, my mom told me there were 4 cups of vegetable oil in my birthday cake. Seriously, WHAT THE? Like I said, I was young and knew very little about nutrition... This made me believe eating FAT = BODY FAT. This led me down the LONG road of basically eating NO fat, only fruit, cereal, bread, and anything with a label saying FAT-FREE!

Long story short, this caused massive hormone imbalances & a damaged metabolism, leading into my late teen's, to my early twenties. Now, seeing the impact from being on a low fat, low calorie & high carb diet, to now, eating TONS of healthy fats & calories has been healing medician to restore my health, hormones, and metabolism!

I am excited for you and me to EAT CARROT CAKE, while not gaining unwanted body fat, can I get an AMEN to that!! 

The best part about healthy "keto \ paleo" baking is that FAT= flavor, and that is the main bulk of any ketogenic recipe. Learning the innovated art of swapping the unhealthy, high inflammatory ingredients, to the healthy, LOW inflammatory ingredients is what we must learn to do IF we want to truly ENJOY eating cake on a daily bases... YES, I do eat cake almost every day, and I KNOW YOU CAN TOO!!! And, I am going to show you how!

May you have a blessed Easter filled with love, hope, and peace!

God Bless,

Andrea Witthoeft | Bakerlita

RECIPE

WET INGREDIENTS 

1 pack Bakerlita Beauty Baking Mix
2 tbsp psyllium husk powder 
3-4 medium organic carrots (fine grated)
¼ cup pecans (chopped) 
2tsp orange zest *optional
1tbsp cinnamon 
1tsp ginger (fresh ground)
1tsp allspice 
1 tsp baking soda
2 tsp baking powder

WET INGREDIENTS 

5 large eggs
1 cup (250 mL) unsweetened almond milk (warm)
½ cup avocado oil  (or melted coconut oil) 
¼ cup apple cider vinegar 
2 tsp vanilla extract

KETO CREAM CHEESE FROSTING

1 cup cashew cream cheese (or real cream cheese if you can handle dairy ;)
1 cup Lakanto Powdered Sugar 

*TOOLS NEEDED* Kitchen Aid Stand Mixer 

INSTRUCTIONS
  1. Preheat your oven to 325 degrees F.
  2. Start by grease two- 7” cake pans with grass-fed, or you may use coconut oil as well.
  3. Trace, cut out, and line the bottom of your cake pan with parchment paper and set your prepared cake pans aside.
  4. In a medium bowl, using a sifter combined all dry ingredients, including Bakerlita Beauty Baking Mix, grated carrots, pecans, and all other spices.
  5. Whisk everything together and set aside.
  6. In a separate large mixing bowl, combined all you wet room temperature ingredients, make sure butter is melted.
  7. Whisk everything together until you have a smooth and silky cake batter… Very important that your batter looks more on the liquidy side that thicker side; this is key to create the more airy spongy texture cake!
  8. Once your cake batter is done, divide you batters evenly between your two prepared cake trays, then pop them into your pre-heated oven.
  9. Bake cake for about 50min to 1 hour (oven depending).
  10. As the cake is baking start making the raspberry buttercream frosting.
  11. To create a perfect cream cheese frosting to whip, whip, whip for a full 5-7 minutes until the cream cheese is nice a smooth with no clumps.
  12. Next, sift in Lakanto powder sugar, and a splash of pure vanilla extract; Whip again for another few minutes.
  13. Once your cakes layers are completely cooled to room temperature, it’s time to slice each cake round in half, leaving you with 4 layers, use a bread knife.
  14. Now it's time to start dressing the cake layers, spread 1/4 of the cream cheese frosting on each layer.
  15. The final touch, to decorate the top of the cake, add a dollop of cream cheese to the surface of the cake, using an offset cake spatula, try to get the cream cheese close to the edge of the cake.
  16. Once it is done, add some roasted pecans or coconut on top, SLICE, and ENJOY!



Andrea Witthoeft
Andrea Witthoeft

Author



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