LOW CARB CARROT CAKE CHEESECAKE CAKE

My sister Susan sent me a recipe for Carrot Cake Cheesecake Cake over a year ago and I have been meaning to try and ketofy it so that I try it. I made the original full carb  recipe in August for my son's birthday and got rave reviews. One of my friends asked me if I could make it for her husband's upcoming birthday but Gluten free. Since keto is by nature Gluten free and I will be there to enjoy the cake I decided to finally make a low carb version. I dabbled with the recipe prior to making the full keto version and I am quite pleased with how it turned out. I hope you enjoy it.

Note :For my sweetener I make my own by blending 1/2 teaspoon Stevia extract powder (the concentrated one) with 1 Cup of erythritol. This sweetens like one cup of sugar. You can use swerve or monk fruit if you prefer. I think it is best to use a sweetener that you are accustomed to because you can make or break a recipe with a sweetener.

Recipe for Cheesecake Layer
2 packages cream cheese, room temperature (250 grams or 8 ounces each)
3/4 Cup sweetener (see note above)
1/4 teaspoon kosher salt
2 large eggs at room temperature
1/4 Cup sour cream
1/3 Cup Heavy whipping cream (35%)
Preheat the oven to 325 F and move the oven rack to a lower rack. Fill a large roasting pan with about 1 inch of water and place in oven.
Prepare a 9 inch spring form pan by lining the bottom with parchment paper. and wrap the bottom exterior with tin foil to protect ant water from seeping in. Beat the cream cheese and sweetener together until smooth and well combined.
Add the salt and 2 eggs and beat again until smooth.
Finally add the sour cream and heavy whipping cream and beat until fluffy. About 2 minutes. You want the cream to thicken a bit.
Pour into prepared pan and place in the water bath inside the oven.
Bake for 45 minutes and then shut off the oven and leave for another 30 minutes.
Remove to wire rack and allow to cool for about 30 minutes before removing the side.
Place cake in freezer before you try to remove the base and parchment from the bottom or it may turn into a big sloppy mess.(speaking from experience.) while this is in freezer you can prepare the carrot cake layers.

Recipe for Carrot Cake Layers

2 Cups sweetener (see note above)

1/2 Cup butter softened

8 Large eggs at room temperature

3 Cups Almond flour

1/2 Cup Whey Isolate Protein Powder

4 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 Cups grated carrots

1/2 Cup sour cream

1 tablespoon vanilla extract

Preheat oven to 350 F and place oven racks to center of oven.

Prepare 2 x 9 inch cake pans by lining with parchment paper and spraying with avocado oil spray or coconut oil spray.

In a large bowl beat the butter and sweetener until light and fluffy. Add the eggs one at a time, beating until well incorporated. Add the sour cream and beat until combined.

Combine all the dry ingredients except for the grated carrots. Make sure to break up any lumps with your fingers. 

Slowly add the dry mixture to the wet mixture and beat until well combined.

Fold in the grated carrots.

Divide mixture between the two prepared cake pans and bake for about 25 minutes or until tootpick inserted in center of cakes comes out clean,

Cool on pans for 15 minutes before removing to wire racks. Cool completely.

Recipe for Frosting

1 cup Mascarpone Cheese

1Cup Heavy whipping cream (35%)

1/4 Cup Sweetener

1/2 teaspoon Vanilla extract.

In a large bowl beat the cream and sweetener until almost whipped then add the Mascarpone and Vanilla and continue beating until stiff.

To assemble the cake place one layer of the carrot cake on a cake plate. Place the cheese cake layer on top and add the second Carrot cake layer.

Frost the tops and sides with the Frosting and decorate as you wish. I used Pecans and candied carrot curls for this cake but you can also use chopped pecans or walnuts, as you wish. 

The carrot curls on this cake are not low carb so I wont eat them but the cake is for someone Gluten free. If it were for myself then I would just use the pecans.

There are approximately 7 net carbs per slice it you cut it in 16 pieces but this cake is very rich and you could easily cut it in 20 for a 6 net carb count.

Enjoy!