Preheat the oven to 350° F and grease a 10.5” cast iron skillet well or line the bottom with a piece of parchment paper.
In a large bowl combine all of the cake ingredients, mix until smooth. Pour the batter into the prepared skillet.
Transfer to the oven and bake for 60 minutes covering with foil at the 45-minute mark. Cool completely.
For the frosting combine the cream cheese, swerve, and heavy whipping cream in a medium bowl and beat with a hand mixer on high until light and fluffy. Ice the cake then sprinkle with pecan pieces. Refrigerate until ready to serve.
Nutrition
Nutrition Facts
Keto Carrot Cake
Amount Per Serving
Calories 370Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 11g69%
Cholesterol 87mg29%
Sodium 198mg9%
Potassium 166mg5%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 3g3%
Protein 8g16%
Vitamin A 3062IU61%
Vitamin C 1mg1%
Calcium 120mg12%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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