Marsha Merington
Nov 23, 20211 min
Recipe Found at So Nourished by Amanda Bochain
4 eggs
1/3 cup olive oil (We Prefer Frankies Olive Oil)
1 Tbsp vanilla extract
2 cups almond flour
1/4 cup coconut flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp ground nutmeg
1 tbsp ground ceylon cinnamon
1/4 tsp salt
1/2 cup melted butter
1/2 cup chopped walnuts
2 cups shredded carrots
Frosting
1/2-pound cream cheese
1/2 cup So Nourished powdered erythritol
1/4 cup butter, softened
1 tsp vanilla extract
1/3 cup heavy cream
Instructions
Preheat your oven to 350 degrees F. Lightly grease two 6-inch round cake pans and set aside.
In a large mixing bowl, whisk together the eggs, olive oil and vanilla.
Add the almond flour, coconut flour, baking soda, baking powder, nutmeg, cinnamon and salt to the bowl and whisk to make a smooth batter.
Fold in the melted butter, walnuts and shredded carrots.
Pour the batter into the two prepared cake pans then bake for 30 minutes. Remove the pans from the oven and let the cakes cool in the pans.
Make the cream cheese frosting. Beat the cream cheese, butter and powdered erythritol together until light and fluffy.
Pour in the vanilla and heavy cream and mix until smooth.
Frost the cooled cakes with the cream cheese frosting, spreading a layer of frosting between the two cakes as well as on the top and sides (make it pretty!) then enjoy!
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