Milky Chocolate Carrot Cake with Almond Crust

1.Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2.In a mixing bowl, combine the almond flour, granulated sugar, melted butter, vanilla extract, and salt. Mix until well combined to form the almond crust.

3.Press the almond mixture evenly into the bottom of the prepared cake pan to create the crust layer.

4.In another bowl, whisk together the grated carrots, whole milk, cocoa powder, baking powder, eggs, cinnamon, and nutmeg until smooth and well combined.

5.Pour the carrot and chocolate batter over the almond crust in the cake pan, spreading it evenly.

6.Sprinkle the chocolate chips on top of the batter for added richness.

7.Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

8.Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.