Low-carb carrot cake

Ingredients for 1 servings:

• 50 g ground almonds
• 50 g soy flour
• 100 g sweetener, e.g. erythritol
• 100 g carrot(s), grated
• 1 medium-sized apple, grated
• 80 ml rapeseed oil
• 100 g walnuts, chopped
• 2 tsp baking powder
• 1 tsp cinnamon powder
• ¼ tsp nutmeg
• 1 pinch of salt
• 2 eggs
• e.g. orange peel or orange flavor
• 200 g cream cheese
• 30 g butter, soft
• 2 tbsp sweetener, e.g. erythritol/xylitol, ground
• e.g. walnuts, for decoration
• n. B. Cinnamon powder, for decoration

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Preheat oven to 175°C (top/bottom heat). Line a 20 cm springform pan with baking paper. In a large bowl, combine the almonds, soy flour, sweetener, salt, baking powder, and spices (and flavoring, if desired). Whisk the eggs and oil together well. Add to the dry ingredients and mix well. Add the carrots, apple, and walnuts and stir in. Bake for approximately 40-45 minutes – test with a skewer. For the topping, beat the cream cheese with the softened butter and sweetener until smooth. Spread over the cooled cake. Decorate with walnuts and cinnamon powder, if desired.