Position your oven rack to the middle setting and preheat to 350°F. While the oven heats, grease two 8-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper for easy removal. This dual-layer approach prevents sticking and ensures your finished cakes release cleanly.

In a large mixing bowl, whisk together the almond flour, baking powder, salt, and cinnamon. Whisking rather than stirring incorporates air into the flour mixture and helps distribute the leavening agent evenly throughout the batter, which is crucial for even rise and crumb structure in keto baking.

In a separate bowl, whisk together the room-temperature eggs, sweetener, and vanilla extract until well combined and slightly pale—this takes about 1-2 minutes. I like to use room-temperature eggs because they emulsify better with the sweetener and create a more cohesive batter. Fold in the finely grated carrot, then gently fold this wet mixture into the dry ingredients from Step 2 until just combined, being careful not to overmix which can make the cake dense.

Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake on the middle rack for 20 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The center should spring back slightly when gently pressed, indicating the cakes are set but still moist.

Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely to room temperature. This waiting period is important—attempting to remove the cakes too early can cause them to crack or crumble. Complete cooling ensures the structure has set properly before frosting.