Carrot cake - sugar free recipe

Carrot cake
2 dl almond flour
2 cups of fiber
1 1/2 tablespoon fiber husk
1 teaspoon vanilla powder
3 tsp baking powder
1 1/2 teaspoons bicarbonate
2 tsp cinnamon, ground
1 teaspoon cardamom, ground
1/2 teaspoon dried ginger, ground
3 eggs
2 dl light sprinkles or sweet sprinkles
3 carrots, finely grated
1 1/2 cup whipped cream
butter and almond flour to shape
Frosting
200 g Philadelphia cheese
1 dl light sprinkle or sweet sprinkle
25 g butter, soft
1/2 teaspoon vanilla powder
For decoration
possibly grated lime peel, orange peel or lemon peel and a few drops of juice
cherries or rhizomes

40 minutes
Set the oven to 175 degrees.
Lubricate a spring shape, 22 inches in diameter, with butter. Brew the spring mold with almond flour.
Mix all dry ingredients except light sprinkles or sweet sprinkles in a bowl.
Whisk eggs and light sprinkles or sweet sprinkles fluffy in a large bowl. Turn in finely grated carrots and cream.
Pour the batter into the mold and bake for 35-40 minutes until the cake has stopped in the middle. Take the cake out of the oven and allow it to cool completely.
Whisk together all the ingredients for the frosting and glaze the cake.
Garnish with grated peel of lime, orange or lemon. Add cherries or rhizomes.

Carrot cake – sugar free recipe