Ingredients:
3 Large Eggs
250 grams Carrots
500 grams Keto Baker London Sweet Baking Mix
225 millilitres Sunflower Oil (or vegetable)
1 teaspoon Bicarbonate Of Soda
2 teaspoons Ground Cinnamon
100 grams Butter (soft at room temperature)
100 grams Erythritol
200 grams Cream Cheese
1 teaspoon Vanilla Extract
Bake the cake
- Pre-heat your oven to 180°C/160°C fan.
- Line a round sandwich tins with greaseproof paper or reusable baking liners.
- Coarsely grate the carrot (225g).
- Whisk together the oil (225ml sunflower or vegetable oil) and Keto Baker London Sweet Baking Mix (500g) until combined.
- Whisk in the eggs (3 large) until combined. The mixture will lighten in colour and look glossy.
- Add bicarbonate of soda (1 tsp) and ground cinnamon (2 tsp). Fold them into the other ingredients.
- Add the grated carrot to the cake mixture. Fold them into the other ingredients.
- Pour the cake mixture in the pre-prepared tin. Use the back of a spoon or a spatula to spread the mixture evenly in the tins.
- Bake for 45-60 minutes until a skewer inserted into the cake comes out clean. Once baked, remove the cake from the oven and leave it to cool in its tin for 10 minutes, before removing the tin and placing the cake onto a wire rack to cool completely before decorating.
Make the cream cheese buttercream
- Cut the butter (100g) into cubes and beat until soft.
- Add the erythritol (100g) and beat it into the butter until soft and fully combined.
- Add the cream cheese and beat it into the other ingredients. I prefer to beat in the cream cheese by hand with a wooden spoon a few tablespoons at a time rather than using an electric mixer as I find it easier to combine it evenly.
Finally, spread the buttercream across the top of the cake, with a palette knife or the back of a spoon.
Bon-appetite!
