Keto Carrot Cake

Preheat your oven to 350°F (175°C) with grease and flour (with coconut flour) for two 8-inch round cake pans.

In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until combined. Fold in the grated carrots and optional nuts.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes clean. Let the cakes cool in the pans for 10 minutes, then turn them onto wire racks to cool completely.

Beat the cream cheese and butter together until smooth. Gradually add powdered erythritol and vanilla extract, beating until creamy and spreadable.

Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake

Decorate with additional nuts if desired.

Enjoy a slice of this delightful keto carrot cake as a perfect end to any meal or as a special treat to satisfy your sweet tooth.