Preheat the oven to 350º Fahrenheit and generously grease 2 6-inch round cake pans and line it with parchment paper. (Or you can use a single 8" round cake pan.)
In a bowl, combine almond flour, coconut flour, ground cinnamon, baking powder, xanthan gum and salt. Mix well and set aside.
In a large bowl combine the butter and sweetener. Cream it together with an electric beater until light and fluffy. .
Add the eggs, one at a time and beat for a minute after each addition.
Add the vanilla extract. The mixture will look like a curdled mess but don’t worry, it will all come together.
Gradually add the flour mixture and fold it in. Once all the flour is incorporated, beat on high for a minute.
Fold in the shredded carrots and walnuts.
Divide the cake batter between the two prepared pans.
Bake for 30 to 35 minutes at 350º Fahrenheit or until a toothpick inserted in the middle comes out clean.
Place the cake pan on a wire rack and let the cake cool in the pan for 20 minutes. Gluten free cakes are very fragile when warm so let it cool in the pan. After it has cooled, turn it out of the pan and let it cool completely for couple of hours before frosting.
Spread ¾ cup of our Keto Cream Cheese Frosting on one layer of the cake. Place the other layer on top and use the remaining frosting to cover the top and around the cake.
Sprinkle about a tablespoon of crushed walnuts op top (optional).
Slice and enjoy. Keep the leftovers, tightly covered in the fridge.
Notes
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake (with NO frosting. See calories on our frosting post and add to this cake). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**