Low-carb carrot cake

Ingredients for 1 servings:

• 300 g carrot(s)
• 40 g almond flour, defatted
• 150 g almonds, ground
• 125 g hazelnuts, ground
• 150 g sugar
• 5 eggs
• 6 tbsp orange juice
• 1 tbsp cinnamon powder
• ½ tsp clove powder
• 350 g cream cheese
• 50 g sugar
• ½ lemon(s), zest and juice
• 1 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Finely grate the carrots and mix with the almond flour, almonds, hazelnuts, cinnamon, and clove powder. Beat the eggs and sugar until frothy, stir in the orange juice, and then combine the egg and sugar mixture with the carrot and flour mixture. Pour the batter into a 24 cm springform pan lined with baking paper and bake in the oven at 175°C (convection oven) on the middle rack for about 40 minutes. Mix the frosting ingredients together and chill. Spread the frosting over the cooled cake base and garnish with a little lemon zest or grated carrots. Refrigerate the cake until ready to serve.