Mix all of the dry ingredients together really well ensuring there aren’t any lumps of baking powder or soda.
Meanwhile, beat the eggs for approximately 2 minutes. Add the sweetener, melted butter, oil, almond milk and vanilla, and mix well.
Add the dry ingredients to the egg mixture and mix well. Finally stir through the grated carrot, coconut and walnuts, and mix till combined. .
Divide batter into evenly into 2 greased and lined 8 or 9 inch pans and bake for approximately 40 minutes at 160 C/ 320 F.
Cake is cooked when skewer pulled from centre of cake pulls out clean but is still moist.
Allow the cakes to cool for approximately 10 minutes in the tin. For the ultimate moist cake, wrap the cakes in cling wrap while still warm and allow to cool sealed in the wrap.
Once the cake has completely cooled, spread a layer of cream cheese frosting between the 2 cakes and top with remaining Cream Cheese Frosting.
To Make the Cream Cheese Frosting
Beat the cream cheese and butter together until smooth and creamy.
Add the vanilla extract and sweetener and beat until well combined and smooth and creamy. For approximately 2-3 minutes or until the sweetener has lost any grainy texture.
You can add 1-2 tablespoons of full fat pure cream/ whipping cream to create a slightly softer frosting, simply add it when you add the vanilla extract.
This recipe creates enough topping and filling for a 9" cake and is also suitable for a 7 or 8" cake as topping and filling.
Any left over frosting can be frozen.
Note- ensure the sweetener is in powder form for best results otherwise the frosting will have a grainy texture.
Notes
Cake is best eaten within a few days for ultimate freshness. Store in an airtight container in the fridge, allowing to come to room temperature to serve. Carrot cake with frosting is ideal to freeze in an airtight bag/container.