Low Carb Carrot Cake

My sister-in-law Jaqueline makes an awesome carrot cake. Best carrot cake in the world according to my boys and my friend Karen Anne. Come to think of it, everyone who has ever had a piece, raves about it! I miss that cake.
Most carrot cakes have carrots and pineapple, neither of which are terribly keto friendly, never mind low carb. The coconut and walnuts are fine but they have carbs too! So I had to put on my thinking cap and make some compromises for this cake. Since my friend Karen Anne is coming for supper tomorrow night, I decided to make her my guinea pig; she's a real foodie so I am sure she won't mind.
My favourite pastry chef, Allison Sklar http://savourysweetsbakery.com/ shared a few tips and tricks with me about replacing cream cheese icing with a combination of heavy whipping cream and mascarpone cheese. It has a lighter taste and is absolutely decadent and delicious! That's an all around win in my books. For my vegetarian friends, Allison also has a food blog full of wonderful vegetarian recipes. You can follow her at: http://baconveggie.blogspot.ca/?m=0
So without further ado, here is my version of a Low Carb Carrot Cake.

Low Carb Carrot Cake

Low Carb Carrot Cake
Recipe

1 1/2 Cups Coconut flour

2/3 cup (60 grams) whey isolate powder

4 teaspoons baking powder

1 teaspoon salt

1cup flaked coconut, unsweetened

3/4 cup butter softened

1 1/2 Cups sweetener (I use a stevia-erythritol)

10 eggs

2 teaspoons vanilla

4 teaspoons apple cider vinegar

2 Cups (200 grams) shredded carrots

1 Cup ricotta cheese

1/2 Cup walnuts (optional)

Preheat oven to 350 degrees.

Prepare two 9" cake pans. (I line the bottom of each with parchment paper and spray liberally or grease with butter.)

Combine the first 5 ingredients and set aside.

With an electric mixer beat the butter and sweetener until smooth. Add the eggs, vanilla, apple cider vinegar, carrots and ricotta cheese and continue to mix until well blended.

Add the dry ingredients and the walnuts, if using, making sure to mix until there are no lumps.

Divide batter equally between the two cake pans and bake for 40-45 minutes or until a knife inserted in centre comes out clean.

Cool in pans for about 10 minutes and then turn out onto cooling rack and cool completely before icing.

Mascarpone Icing

1 Cup heavy whipping cream

1 Cup mascarpone cheese

1/2 teaspoon vanilla

2 tablespoons sweetener

In a metal bowl with electric beaters, beat the cream until it starts to thicken. Add the remaider of the ingredients and whip until thick.

Place one layer of the carrot cake top down (flat side up) on a serving plate. Spread about 1/3 of the icing and then top with second layer, flat side down. Spread the remainder of the cream on top and sides of cake.

This should serve 20. 

Each slice is approximately 5 net carbs.
Note: next time I will add a little cinnamon and I will try this with sour cream in place of the ricotta. It is very good as is, but I feel like the sour cream may give it a little extra moisture. I will post my results when I have a chance to bake this again. 
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