How to make
I made two cake layers from the listed products. I prefer to make the mixture for each cake layer individually. This means that 1/2 of all products are for one cake layer - 2 eggs, 0.7 oz (20 g) of butter, etc. You can make the whole mixture at once and divide it into two.
Separate the whites from the yolks.
Add the cream cheese, butter, vanilla to the egg yolks and beat with a hand held mixer. Add the sweetener and beat again. Add the almond and coconut flour, walnuts and baking powder. Stir one last time. Add the grated carrots without stirring. Leave it like that.
Beat the egg whites, until a white fluffy mixture is obtained. Add them to the other mixture and mix slowly and gradually with a spatula.
If you are making the whole mixture at once, divide it into two equal parts.
I use a baking pan with a diameter of 8″ (20 cm). Put a baking paper and grease it with a little butter. Pour the mixture for one cake layer and spread it evenly with the spatula.
Each cake layer is baked in a preheated oven at 360°F (180°C) for about 20 minutes. My oven is gas, judge by yours.
When you remove the cake layers for our unique keto cake, pour it with the cold milk and leave it to cool completely.
For the carrot cake cream, first whip the cream, until a thick mixture is obtained. Add the rest of the ingredients and beat again, until it has thickened well.
Assemble the carrot cake and decorate it to your liking.
