Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups almond flour
  • 1/2 cup arrowroot flour (can substitute for tapioca flour)
  • 1/3 cup granulated sweetener of choice
  • 1 teaspoon baking soda
  • 1 1/2 tablespoon spices of choice (I used cinnamon, nutmeg and ginger)
  • 1 cup coconut yogurt (can substitute for applesauce)
  • 1 tablespoon lemon juice
  • 1 cup carrots (chopped)
  • 1 cup walnuts (divided)
  • 8 oz dairy free cream cheese (softened)
  • 3 tablespoon keto maple syrup (* See notes)
  • 1/2 teaspoon cinnamon

Instruction

  • Line a 9 x 9-inch pan with parchment paper and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. 
  • Add your wet ingredients and mix until fully incorporated. Fold in your chopped carrots and 3/4 of the cup of walnuts and mix until combined. 
  • Transfer your batter into the lined pan. Bake for 40-45 minutes, or until a skewer comes out clean.
  • Allow carrot cake to cool in the pan for at least 10 minutes, before transferring to a wire rack to cool completely. 
  • Prepare your frosting and top the cooled cake with it. Top with extra walnuts before slicing into 8 pieces.