Preheat your oven to 350°F (175°C). Lightly oil or line an 8-inch baking pan with parchment paper.
Using a hand grater, shred fresh carrots until you have approximately 2 cups of grated carrots. Set aside.
2 cups shredded carrots
In a large mixing bowl, combine almond flour, erythritol, cinnamon, baking soda, and salt. Whisk together until evenly mixed.
2 cups shredded carrots
Crack the eggs into a separate bowl, add vanilla extract, and beat with a fork or whisk until well combined and slightly frothy.
2 cups shredded carrots
Pour the wet eggs into the bowl with dry ingredients and stir thoroughly until a thick batter forms.
2 cups shredded carrots
Add the grated carrots to the batter and fold gently until evenly incorporated. The mixture should be moist and slightly chunky.
2 cups shredded carrots
Pour the batter into the prepared baking pan and smooth the top with a spatula. Place in the oven and bake for approximately 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
2 cups shredded carrots
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack and let cool completely before slicing.
2 cups shredded carrots
