Makes: 8 servings
Prep: 15 minutes | Bake: 32–35 minutes | Total: about 50 minutes
Oven: 350°F (175°C)
Ingredients
- 2 cups finely grated carrots
- 1½ cups almond flour
- 3 large eggs
- ½ cup plain Greek yogurt
- ¼ cup granulated monk fruit sweetener
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ cup chopped walnuts, optional
- 2 tbsp unsweetened shredded coconut, optional
Optional High-Protein Frosting
- ½ cup plain Greek yogurt
- 2 tbsp softened cream cheese
- 1 tbsp powdered monk fruit sweetener
- ½ tsp vanilla extract
Directions
- Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper and lightly grease it.
- Mix the dry ingredients: Combine almond flour, cinnamon, nutmeg, baking powder, and salt.
- Mix the wet ingredients: In another bowl, whisk eggs, Greek yogurt, vanilla, and monk fruit sweetener until smooth.
- Combine: Fold the dry ingredients into the wet mixture. Add the grated carrots and walnuts, if using. Mix gently until there are no dry spots.
- Bake: Spread the batter into the prepared pan. Bake for 32–35 minutes, until lightly golden and a toothpick inserted in the center comes out mostly clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack and cool completely.
- Frost, if desired: Mix the Greek yogurt, cream cheese, powdered monk fruit, and vanilla until smooth. Spread over the cooled cake.
