Ingredients

The following ingredients have 4 Servings
  • 3 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1 1/2 cups granulated sweetener of choice (I used keto brown sugar, but erythritol or monk fruit sweetener can be used)
  • 1 teaspoon vanilla extract
  • 1/2 cup oil (I used canola oil but any neutral flavored oil can be used. )
  • 2 cups carrots (shredded, approximately 3 large ones)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup apple (shredded, approximately 1 large apple * See notes)
  • 1/2 cup walnuts (chopped)
  • 1-2 cups cream cheese frosting

Instruction

  • Preheat the oven to 180C/350F. Grease two 8-inch cake pans with cooking spray and lightly dust it with almond flour.
  • In a large mixing bowl, combine your almond flour, baking powder, baking soda, cinnamon, nutmeg and salt, and mix well. In a separate bowl, using a stick mixer, beat together the eggs and sweetener until smooth and almost double in size. Add in the vanilla extract. In a third bowl, whisk together the rest of the ingredients, until combined.
  • Fold through the dry ingredients into the egg/sweetener/vanilla mixture, until just combined. Add the remaining ingredients and mix until fully incorporated.
  • Distribute the cake batter amongst the two cake pans and bake for 30-35 minutes, or until a skewer comes out mostly clean.
  • Let the cakes cool for 10 minutes, before carefully turning them on to a wire rack to cool completely. Once cool, layer and frost, before letting it sit for 30 minutes, before serving.