Prepare the pan and oven

• Preheat the oven to 175 °C.
• Line a loaf pan with baking paper.

Mix the dry ingredients

• In a mixing bowl, combine the almond flour, granulated sweetener, baking soda, cinnamon and nutmeg.
• Whisk until evenly blended.

Add the wet ingredients

• Whisk in the eggs, melted coconut oil, milk and vanilla extract until smooth.
• Fold in the grated carrots and chopped walnuts.

Bake the cake

• Pour the batter into the lined loaf pan and smooth the top.
• Bake until golden and a skewer inserted in the centre comes out clean.

Cool and serve

• Let the cake cool in the pan for a few minutes, then transfer to a rack to cool completely.
• Slice and serve.