Carrot cake

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For the recipe:
Almond flour – 2 dl. (1 cup or 100 g)
Coconut flour – 1 portion (50 g)
FiberFin – 1 dl. (40 g)
Eggs – 3 pcs.
Sukrin – 1.5 portion (135 g) or per Sukrin: 1 / Sukrin Gold 30% less
Psillium (flour) – 1.5 tbsp. spoons (you can bran, but then a little more)
Vanilla powder or essence – 1 tsp.
Baking powder – 3 tsp.
Ground cinnamon – 3 tsp.
Ground cardamom – 1 tsp.
Ground ginger – 1/2 tsp.
Carrots – 200 g
Whipping cream – 1.5 portions (150 ml)
Salt – 1/2 tsp.
For the cream:
Butter – 50 g
Cream cheese “Philadelphia” or equivalent – 200 g
Sukrin Melis – 3 tbsp. spoons
Vanilla powder or essence – 1/2 tsp

Preheat the oven to 175 degrees.

Grate the carrots finely.

Beat eggs thoroughly with sucrin for about 3 minutes with an electric mixer until a foamy mass is obtained. Add cream, carrots, and other dry ingredients and mix everything until smooth. Let the dough stand for 5 minutes.

Put the dough in the cake pan. If you use a mold with removable edges, you should put baking paper on the bottom or grease the mold with coconut or regular butter.

Bake for 35-40 minutes at a temperature of 175 degrees.

Let the cake cool.

Now make the cream. Beat cream cheese,  butter at room temperature, vanilla powder, and sucrin until smooth.

Spread the cream evenly over the cake.

Before serving, you should hold the pie for 1-2 hours in the refrigerator.

In the whole pie:
Proteins – 101 g (19% kcal) Fats – 171 g (69% kcal) Carbohydrates – 61.3 g (12% kcal)

In one piece (1/16)
Proteins – 6 g (19% kcal) Fats – 11 g (69% kcal) Carbohydrates – 3.8 g (12% kcal)

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