Ingredients:

  • 200g super-fine almond flour
  • 60g coconut flour
  • 150g granulated monk fruit sweetener
  • 12g baking powder
  • 2g salt
  • 4g ground cinnamon
  • 1g ground nutmeg
  • 3 large eggs
  • 115g unsalted butter, melted and cooled
  • 5ml pure vanilla extract
  • 170g finely grated carrots
  • 60g chopped walnuts
  • 225g full-fat cream cheese, softened
  • 56g unsalted butter, softened
  • 60g powdered monk fruit sweetener
  • 5ml pure vanilla extract
  • 5ml fresh lemon juice

Instructions:

  1. Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together almond flour, coconut flour, granulated monk fruit, baking powder, salt, cinnamon, and nutmeg until no clumps remain.
  3. In a large bowl, beat eggs until frothy, then whisk in the melted butter and vanilla extract.
  4. Gradually stir the dry ingredients into the wet ingredients using a rubber spatula until a thick batter forms.
  5. Fold in the finely grated carrots and chopped walnuts.
  6. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out clean.
  7. Allow the cake to cool completely for 60 minutes before frosting.
  8. Prepare the frosting by beating together softened cream cheese, softened butter, powdered monk fruit, vanilla extract, and lemon juice until smooth.
  9. Apply the frosting evenly over the cooled cake and slice into 12 servings.