Keto Carrot Cake

For the cake:
Preheat oven to 350ºF. Line two 8-inch cake pans with strips of parchment paper

Mix the dry ingredients (almond flour, coconut flour, shredded coconut, baking powder, baking soda, psyllium husks, salt, cinnamon, ginger, cardamom and all spice) in a medium bowl until well-combined. Set aside.

Beat the slightly softened butter in a large bowl with a hand mixer until it starts to become whipped, about 2 minutes. Add the Swerve and beat another 2–3 minutes.

Add vanilla, vinegar, olive oil and eggs to the bowl with the butter and sugar and beat another minute to combine.

Add half of the dry mixture to the wet and beat for 30 seconds. Add the remaining half of the dry ingredients to the batter and beat until everything is combined. Fold in carrots and walnuts. The batter will become thick and slightly gummy.

Split the batter between the two 8-inch cake pans, spreading it out so it covers the bottom of each pan and is the same thickness all the way around. Place cake pans in preheated oven and bake for 30 minutes. Cakes are done when a toothpick inserted in the centre comes out clean.

After 30 minutes, remove the cakes from the oven and let them cool before removing from the pans. Let cakes cool completely before frosting.

For the frosting:
While the cakes are cooling, prepare the cream cheese frosting. Once the cream cheese has come to room temperature, place it in a large bowl with the softened butter, Swerve Confectioners sweetener, vanilla and salt. Beat with a hand mixer until well-combined and smooth, about 2–3 minutes. Add the heavy cream and beat another 30 seconds to 1 minute.

Once the cakes are cooled, cover one cake completely using half of the frosting. Place the other cake on top and use the remaining cream cheese frosting to cover the top layer and sides.

If desired, garnish with toasted coconut and walnut pieces for decoration!