Pacific Coast Keto Carrot Cake with Cinnamon Vanilla Salt Kiss

Ingredients

• 11/2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup erythritol sweetener
• 1/2 cup finely shredded carrots, packed
• 1/4 cup full-fat cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 2 tsp Salted Perfection Cinnamon Vanilla Finishing Salt
• 1/4 cup chopped pecans (optional, for crunch)
• 2 TBS heavy cream

Instructions

1. Preheat your oven to 325°F. Grease and line an 8x4 inch loaf pan with parchment paper — no cake left behind!
2. In a medium bowl, whisk together almond flour, shredded coconut, baking powder, cinnamon, ginger, and nutmeg. This is your dry mix, the flavor foundation.
3. In another bowl, beat eggs, erythritol, softened cream cheese, softened butter, and vanilla until smooth and creamy. That’s your wet mix, smooth operator.
4. Fold the dry ingredients gently into the wet mix, then stir in the shredded carrots and chopped pecans if you’re feeling fancy. Don’t overmix—keep it light and airy.
5. Pour batter evenly into the prepared pan, smooth the top, and bake for about 40-45 minutes or until a toothpick comes out clean. Keep your eyes peeled, no overcooking!
6. While the cake cools, whip the heavy cream to soft peaks for a simple, no-sugar frosting base. Fold in 1 tsp Salted Perfection Cinnamon Vanilla Finishing Salt for that signature salty-sweet punch.
7. Once cooled, spread the frosting over the cake and sprinkle the remaining 1 tsp Salted Perfection Cinnamon Vanilla Finishing Salt on top for that Tony-approved finish.
8. Slice and serve with a bold espresso or black tea. Remember: 'If you ain't salty, you ain't tasty.'
9. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!