In medium mixing bowl, sift together almond flour, coconut flour, sweetener, baking powder, salt, cinnamon, ginger and nutmeg.
In small mixing bowl, whisk together eggs, almond milk, vanilla extract.
With electric beaters on medium speed, add wet to dry and mix until incorporated. Then add in grated carrots and finally melted coconut oil.
Spoon batter into prepared pan and smooth.
Bake for 40 minutes or until cake springs back when lightly touched.
Invert on cooling rack and remove from pan immediately.
Once cooled frost and enjoy!
As you can see from the picture, I made this into a layer cake by cutting the cooled 8 1/2 inch round cake in half and then frosted and stacked. This recipe is dairy-free and is frosted with a non-dairy alternative to cream cheese frosting. It is also lovely topped with whipped coconut cream. Nutritional information without frosting 170 calories, 14 g fat, 9 g carbs, 4 g fiber, 5 g NET CARBS, 7 g protein