Preheat the oven to 180°C (356°F) and line a round cake pan with parchment paper. Whisk together the almond flour, powdered erythritol, baking powder, cinnamon, and salt in a bowl. In a separate bowl, whisk the milk, melted ghee, eggs, and vanilla extract.
Combine the wet and dry ingredients carefully. Then keep whisking until you get a smooth batter.
Add shredded carrots and walnuts, whisking to combine evenly. Pour the batter into the prepared pan and bake for 45-50 minutes.
How to check if the cake is ready?
Insert a toothpick in the middle. If it comes out clean, it’s ready for the next step! Otherwise, give it a few more minutes in the oven, depending on how close it is to being cooked. It’s important not to overcook the carrot cake as it will become hard and dry.
While the cake is baking in the oven, make the frosting:
Use a stand or hand mixer to combine the cream cheese and whipping cream. Then slowly add the erythritol and keep mixing until smooth and fluffy.
Wait for the cake to cool down. Then slice it horizontally to form two layers. Take down the top half and add a generous amount of frosting in between. Stack the two halves again.
Using a spatula, frost the outside of the cake using the remaining frosting. Then garnish with walnuts. If inviting friends over, feel free to decorate with some clean, scary-looking toys to add some fun and mystery to your Halloween keto carrot cake!
Serving Size 1 slice