Instructions:
- Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
- In a large bowl, mix together the almond flour, coconut flour, shredded coconut, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs, coconut oil, applesauce, erythritol, and vanilla extract together until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded carrots and chopped walnuts, if using.
- Pour the batter into the prepared cake pan and smooth out the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before removing it and transferring it to a serving plate.
- To make the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
- Add the vanilla extract and powdered erythritol and continue to beat until well combined.
- Spread the frosting over the top of the cake and serve.
Enjoy your delicious homemade low-carb carrot cake!
