Carrot cake

Egg, Carrot, Erythritol, Butter, Almond flour, Coconut flakes or flour, Walnuts, Baking powder without starch, Cooking salt, Cinnamon, Xanthan gum, Orange, Orange zest, Creamy cream

Slice: 5 min, Mix: 5 min, Cooking: 5 min, Whisk with a mixer: 10 min, Mix: 5 min, Whisk with a mixer: 5 min, Knead the dough: 5 min, Bake in the oven: 50 min, Let it stand: 30 min, Let it stand: 15 min, Cooking: 15 min

Preheat the oven to 165–170 °C, top and bottom mode.

Grease a mold (16 cm in diameter) with oil, line the bottom with parchment paper, and also grease it with a thin layer of oil.

Grate the carrot (100 g) on a fine grater and lightly squeeze out the juice.

Mix almond flour (40 g), coconut flour (25 g), baking powder (1/2 tsp), and cinnamon (1/6 tsp). Whisk until combined.

Melt the butter (45 g of coconut or 50 g of regular) until liquid.

In another bowl, combine the sweetener (60 g), salt (a pinch), and xanthan gum (a pinch).

Separate the yolks from the whites (4 pcs, C1). Beat the yolks until lightened. Add the sweetener mixture and continue beating.

Pour in the melted butter and beat until the volume increases and the mixture thickens.

Add orange juice (30 g) and the zest of 1 lemon and 1 orange. Beat again.

Add the grated carrot and mix with a spatula.

Gradually add the flour mixture and gently fold it in with a spatula. The mixture will become thick.

In a clean bowl, beat the egg whites until stiff peaks form.

In portions, fold the egg whites into the main batter, gently mixing with a spatula.

Add walnuts (20 g) and optionally dried cranberries (20 g). Mix.

Pour the batter into the mold and bake for 45–55 minutes until golden brown.

The time depends on your oven’s characteristics. Check for doneness with a skewer.

After baking, leave the sponge cake in the slightly open oven for 30 minutes.

Then remove it from the mold and cool on a rack until warm.

Assemble the cake with the prepared buttercream and refrigerate for at least 10 hours to soak. The buttercream recipe is attached below.