Keto Carrot Cake

Carrot Sponge

2 cups carrot cake

180 gr unsalted butter

189 gr granulated erythritol

4 eggs

2 tsp vanilla essence

250 gr almond flour

2 tbsp coconut flour

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/2 tsp xanthan gum

2 tsp baking powder

150 gr chopped walnuts

Cream cheese frosting

250 gr mascarpone cheese

200 ml double cream

150 gr powdered erythritol

Vanilla essence

Preheat the oven to 180°C. Line the bottom of a cake pan with parchment paper. Grease the sides with non-stick spray.

Using an electric mixer, cream the butter and granulated erythritol toghether. On medium speed add eggs, one at the time. Add vanilla extract.

In a separate bowl add all dry ingredients and mix well, breaking up any lumps.

Mix the dry ingredients into the butter mixture on low speed until combined.

Stir in the grated carrots and chopped nuts.

Bake for 30 - 35 min, until the top is set and an insert toothpick comes out clean.

Let the cake cool inside the pan for 15 min, then remove onto a cooling rack until completely cooled.

For frosting, add all ingredients into a bowl and mix well on medium speed until the frost is nice and stif.

To assemble the cake, cut it into two equal slices. Spread half of the cream in between the layers and keep the other half for top. Use some chopped walnuts for decorating!