INGREDIENTS
FOR THE CAKE
5 eggs
200g melted butter
60ml xylitol or erythritol
2 tsps vanilla essence
300g coarsely shredded carrots
1 cup coarsely chopped peacan nuts
80ml dessicated coconut
11/2 cups almond flour
2 tsps cinnamon
3 tsps mixed spice
2 tsp baking powder
FOR THE FROSTING
340g cream cheese
114g butter
1 tsp vanilla essence
1/4 tsp liquid stevia
1/2 cup xylitol icing sugar
METHOD
FOR THE CAKE
Beat the eggs, butter, sweetner and vanilla essence together. Add the rest of the ingredients and mix well. Place in a well greased cake or spring form pan lined with baking paper at the bottom and bake for 1 hour on 180° C depending on your stove. Mine took exactly 1 hour in a thermofan oven. Let the cake cool completely before removing it from the pan.
FOR THE FROSTING
While the cake is baking, beat together the cream cheese and butter. I soften mine in the microwave. Be careful not to over soften it. Add the vanilla, stevia, and xylitol and beat until creamy with an electric beater. After the cake has cooled completely, spread the cream cheese frosting evenly on top and around the sides. Sprinkle with chopped pecan nuts. Store the cake in the fridge and remember to let it get to room temperature again before eating it.
You can make the cake and the frosting sweeter according to your taste. Make your own mixed spice and please remember that allspice is not mixed spice. I used 3 tbls cinnamon, 2 tsps ginger, 2 tsps nutmeg, 1 tsp allspice and 1 tsp cloves mixed together. Store it in a little glass jar for future use.
