Rita's carrot Cake

Carrot cake

3 cups Almond Flour
1 Tbsp coconut flour
1 ¼ cup xylitol
1 tsp psyllium husks
1/2 tbsp nutmeg
1 tbsp cinnamon
½ tsp ginger
1 tsp baking powder
½ tsp bicarb of soda
½ tsp salt

3 eggs
1 tsp vinegar
1 cup maas / yoghurt
50ml melted coconut oil
100ml pureed apples

4 grated carrots
100g pecan nuts chopped

Method:
1. Preheat oven to 160°C. Grease two round 20cm baking tins or one 23cm springform pan.
2. In a Cake mixer, combine the almond flour, coconut flour, xylitol, psyllium husks, nutmeg, cinnamon, ginger, baking powder, bicarb  and salt.
3. In another bowl mix the eggs, vinegar, Yoghurt, apples and melted coconut oil.
4. Add the we ingredients to the dry ingredients and mix very well
5. Add the grated carrots and mix for a few minutes more until the carrots are well distributed.
6. Add the chopped pecans and gently fold them through the cake batter.

Bake for 45 minutes if 2 20cm tins or for 1 hour and 10 minutes if one 23cm tin (insert a toothpick into the centre of the cake which must come out clean)

Allow the cake to completely cool in the tin before turning it out onto a wire cooling rack

Top with
Cream Cheese Frosting:

2 cups xylitol ground icing sugar consistency in your coffee grinder
70 g softened butter
125gr smooth creamed cottage cheese
Chopped pecans for decorating

Method:

1. Cream butter and gradually add icing sugar until light and fluffy. Add the cream cheese and only mix until the frosting is nice and smooth. Don't over mix as it becomes watery when over mixed - the icing must still look slight lumpy.
2. Ice cake when completely cooled.
3. Garnish with chopped nuts.

Per serving:
Total carbs 13.2g
Dietary Fiber 5.8g
Sugars 4.8g
Nett Carbs = 7.4g

Fat = 28.8g
Protein = 10.2g

Calories = 330