1
Preheat oven to 350 degrees F.
2
Grease 8 1/2 inch round cake pan with coconut oil, cut unbleached parchment paper into circle and line bottom of pan.
3
In medium mixing bowl, sift together almond flour, coconut flour, erythritol, stevia, baking powder, salt, cinnamon, ginger and nutmeg.
4
In small mixing bowl, whisk together eggs, almond milk, vanilla extract.
5
With electric beaters on medium speed, add wet to dry and mix until incorporated. Then add in grated carrots and finally melted coconut oil.
6
Spoon batter into prepared pan and smooth.
7
Bake for 40 minutes or until cake springs back when lightly touched.
8
Invert on cooling rack and remove from pan immediately.
option - Once cooled frost with almond cream frosting or cashew cream frosting.
