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
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.
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