Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside. Grate the carrots using a box grater and measure out 2 cups.
2 cups grated carrots
In a large mixing bowl, combine almond flour, erythritol, ground cinnamon, nutmeg, and salt. Whisk together until evenly distributed.
1 1/2 cups almond flour, 1/2 cup erythritol, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt
Add the beaten eggs, almond milk, and olive oil to the dry ingredients. Mix thoroughly with a rubber spatula until the batter is smooth and homogeneous.
3 large eggs, 1/4 cup unsweetened almond milk, 1/4 cup olive oil
Fold in the grated carrots until evenly incorporated. The batter should be thick but spreadable.
2 cups grated carrots
Pour the batter into the prepared cake pan and smooth the top with a spatula. Place in the preheated oven and bake for 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack and cool completely before serving.
