Non Stick Aluminum Removable Birthday Christmas

Current cookbooks available: - 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook Vol. 1 4. The Ultimate Keto Cookbook Vol. 2 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Click this link to purchase via Payhip in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas Click these links to purchase via Amazon in Kindle, Paperback & Hardcover formats. There are 2 version of paperbacks, one is with color interior, and the other is with black & white interior. Click "See all formats" to select the right format. 1. The Ultimate Keto Bread Recipes by (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook Vol. 1 (https://amzn.to/4iG6D6n) 4. The Ultimate Keto Cookbook Vol. 2 (https://amzn.to/4sCP9xH) 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Multi Grinder = https://amzn.to/3F8s6Gz Almond flour = https://amzn.to/4oRhKgF Coconut flour = https://amzn.to/3LCAONf Ground Cinnamon = https://amzn.to/3StuETz Ground allspice = https://amzn.to/4d66fvy Raw walnuts = https://amzn.to/3YhLCYT Monk fruit = https://amzn.to/4dbgYV4 Bundle of Allulose & Monk fruit powder = https://amzn.to/4gKPqsk 7-inch round pan with removable bottom = https://amzn.to/3WG5Mud Digital food scale = https://amzn.to/4cUyP30 Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com This has got to be one of my favorite cakes as I love the spices. I have made different versions here using coconut flour, ground sunflower seeds and ground walnuts. However, this is the first time that I am using a combo of almond and coconut flours, and the texture is so soft and moist. It is delicious, perfectly spiced and a hit with my carb eating family members. The recipe can be viewed and printed at this link: - https://www.lowcarbrecipeideasofficial.com/recipes/carrot-cake [Total servings = 12] NUTRITION INFO PER SERVING Total Carb = 5.1 g Dietary Fiber = 1.5 g Net Carb = 3.6 g Calories = 340 Total Fat = 32.1 g Protein = 8.4 g DRY INGREDIENTS Almond flour = 120 g (1 cup) Coconut flour = 30 g (1/4 cup) Other flour options: - 1. Solely almond flour = 240 g (2 cups) 2. Solely coconut flour = 60 g (1/2 cup) Baking powder = 8 g / 2 tsp Baking soda = 4 g (1 tsp) Salt = 1/4 tsp Monk fruit = 70 g (1/4 cup + 1 1/2 tbsp) (OR any keto friendly sweetener) Ground cinnamon = 5 g (2 tsp) Ground allspice = 4 g (2 tsp) Grated carrots = 86 g (3/4 cup) Chopped roasted walnuts = 60 g (1/2 cup) WET INGREDIENTS Eggs = 3 large whole eggs (170 g) Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil including melted butter) Whipping cream = 200 ml (3/4 cup + 1 tbsp) (OR Coconut, yogurt or sour cream) INGREDIENTS FOR CREAM CHEESE FROSTING Cream cheese (softened) = 450 g (2 cups) Allulose powdered sweetener = 80 g (1/2 cup + 2 tbsp) (You can also use any other keto friendly powdered sweetener. However, allulose will not taste grainy when chilled) DIRECTIONS FOR CAKE 1. For best results, weigh the ingredients with a digital scale. 2. Preheat the oven at 340F or 170C. 3. In a bowl, add all the dry ingredients (except the carrots and walnuts) and mix until well combined. 4. Add all the wet ingredients and whisk to combine. 5. Finally, add the grated carrots, chopped roasted walnuts and mix until well combined. 6. I used a 7-inch round pan with a removable bottom, greased and lined with parchment paper. Transfer the batter into the pan and spread evenly. 7. Bake (preferably at a lower rack) for 45 to 50 minutes or until a wooden skewer comes out clean. 8. Meanwhile, make the cream cheese frosting. Add the softened or room temperature cream cheese into a bowl and mix with a spatula until smooth and creamy. Then add the powdered sweetener and mix until smooth and creamy. Chill until ready for use. 9. Cool the cake a bit then cut into 3 layers. I found that I could not cut the cake smoothly because of the chopped walnuts in the cake. Hence, you could use 3 individual pans if you want the cake layers to look nice and smooth. 10. Once the cakes are completely cooled, you can frost each layer and stack them up. Frost the top and sides then use a cake scraper to smoothen the sides. This is a rustic look cake, so it does not have to look perfect. I use an offset spatula to create a pattern at the top of the cake as shown in the video. Then I decorate with some grated carrots, sprigs of thyme and chopped roasted walnuts. So simple yet pretty enough to serve up to your guests. 11. This cake can be refrigerated for up to a week or frozen for up to a few months.