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DRY INGREDIENTS FOR CAKE

Walnut Meal = 240 g / 2 cups

Coconut flour = 60 g / 1/2 cup

Baking Powder = 12 g / 3 tsp

Salt = 4 g / 1 tsp

Monk fruit = 100 g / 1/2 cup (OR any keto friendly sweetener

Ground Cinnamon = 11 g / 4 tsp (Note: You can use between 2 to 4 tsp according to your preference)

All Spice = 12 g / 3 tsp

Grated carrots = 115 g / 1 cup

Chopped walnuts = 60 g / 1/2 cup

Note: You can replace the walnut meal with the following options;

1. Solely almond flour = 360 g / 3 cups

2. Combo of almond flour = 240 g / 2 cups + coconut flour = 60 g / 1/2 cup

WET INGREDIENTS

Eggs = 5 large whole eggs

Melted Butter = 60 ml / 1/4 cup (OR Coconut oil)

Whipping Cream = 240 ml / 1 cup (Note: You can replace with coconut cream, yogurt or sour cream)

INGREDIENTS FOR CREAM CHEESE FROSTING

Cream Cheese (softened) = 350 g / 1 1/2 cup

Zest = 1 lemon (optional)

Powdered Sweetener = 100 g / 1/2 cup (Note: You can grind the granulated sweetener until powdery. You can also choose to use the granulated sweeteners except that it may taste a little grainy especially after the cake is refrigerated)

(Note: Using a handheld or stand mixer, beat the cream cheese and sweetener until light and fluffy. Then add the lemon zest (if using) and mix to combine. Set aside. You can chill it in the fridge if not using immediately.)

DIRECTIONS TO MAKE THE WALNUT MEAL

If you can get hold of pre ground Walnut Flour (which is not easily available), you can use that too. Otherwise, you can easily grind the raw walnuts yourself with the following steps;

1. Use a seed, bean, nut or multi grinder as they are the most effective. I have received feedback that the following works too;

(a) Vitamix

(b) Cuisinart food processor

(c) Tabletop drum grater with the fine cheese drum

2. It is not necessary to roast the raw walnuts before grinding.

3. Place half the walnuts into the grinder with half of the coconut flour. The reason we grind together with coconut flour is that walnuts have a high fat content so grinding it alone can easily turn to butter. So, adding the coconut flour helps to absorb the excess oil so it's easier to grind. Pulse (DO NOT BLEND!) 3 times for a few seconds each. Stir to mix.

4. Pulse another 2 times for a few seconds each then pour into a bowl and set aside.

5. Repeat the process with the balance of walnuts and coconut flour.

6. The texture of the ground walnuts is coarse, like meal, not flour.

7. It's fine if there are some ungrounded nuts as they make a great addition by providing extra crunch.

DIRECTIONS FOR CAKE

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, mix all the dry ingredients until well combined. For the grated carrots, add half only and reserve the other half for the toppings.

4.  Add all the wet ingredients and whisk until well combined, smooth and thick.

5.  Pour batter equally into 2 x 8" round shallow pans that are greased and lined with parchment paper.

6.  Bake for 30 mins or until cooked. Let it cool completely on a wire rack.

7.  Apply half the cream cheese frosting on the bottom layer of the cake and spread evenly. Top with half the reserved grated carrots.

8.  Top with second layer of cake.

9.  Apply the balance of cream cheese frosting on the top layer of cake and spread evenly.  Dust with ground cinnamon and top with the balance of grated carrots.

[Total servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 6.5 g

Dietary Fiber = 3.4 g

Net Carb = 3.1 g

Calories = 408

Total Fat = 39.1 g

Protein = 9.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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