How To Make

1. Preheat the oven: Set to 175°C (350°F) and let it heat fully.

2. Prepare the pans: Grease the sides and bottom of one large 8-inch (20 cm) round cake pan or two 6-inch (15 cm) pans. Line the bottom with a round of parchment paper.

3. Mix the dry base: In a large bowl, whisk together almond flour, sweeteners, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves.

4. Add the wet ingredients: Stir in grated carrot, eggs, melted butter, and vanilla. Mix until a thick batter forms.

5. Add the crunch: Fold in chopped pecans. Omit if desired.

6. Bake the cake: Spoon the batter into prepared pans, filling halfway. Bake for 22–30 minutes—22–25 for 6-inch pans, up to 30 for 8-inch. The center should feel set and spring back lightly.

7. Cool completely: Let cakes cool in the pan until touchable, then run a knife around the edge and flip onto a wire rack. Cool fully before frosting.

8. Make the frosting: Whip cream cheese, butter, vanilla, and sour cream until smooth. Slowly beat in powdered sweetener and whip for 2–3 more minutes until fluffy.

9. Frost and serve: Spread the frosting over the cooled cake. Optionally, top with more chopped pecans or walnuts.