Preheat your oven to 350°F (175°C). Grease two round cake pans and set aside.
In a large mixing bowl, combine the almond flour, baking powder, xanthan gum, oil, Swerve, vanilla extract, eggs, and cinnamon. Mix until the batter is smooth and well combined.
Gently fold in the shredded carrots until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cakes to cool completely before removing them from the pans.
In a separate bowl, prepare the frosting by beating together the cream cheese and butter until smooth and creamy.
Add the heavy cream, Swerve, and vanilla extract. Beat on high until light, fluffy, and fully combined.
Place one cake layer on a serving plate and spread a generous layer of frosting over the top.
Add the second cake layer and frost the top and sides evenly with the remaining frosting.
Sprinkle chopped walnuts over the top for garnish.
Slice and serve immediately, or refrigerate until ready to serve.
Enjoy!
