Moist, juicy carrot cake

Ingredients

For the batter:

• 250 g almond flour
• 3 eggs
• 80 ml coconut oil
• 80 ml maple syrup or honey
• 200 g grated carrot
• 1 tsp cinnamon
• ½ tsp baking soda
• 1 pinch of salt
• (optional) a handful of coarsely chopped walnuts
  

For the “icing”:

• 90 g powdered erythritol or stevia
• 15 g cornstarch
• approx. 10 ml water
• optional: ½ tsp vanilla extract or a few drops of lemon juice
  

Instructions

1. Preparation:
   Preheat the oven to 175°C and line a small baking tin with parchment paper.
   
2. Dry ingredients:
   In a bowl, mix together the almond flour, cinnamon, baking soda, and salt.
   
3. Wet ingredients:
   In another bowl, beat the eggs, then add the coconut oil and maple syrup or honey.
   
4. Assembly:
   Pour the wet mixture into the dry ingredients and combine thoroughly.
   Fold in the grated carrot and, if desired, the walnuts as well.
   
5. Baking:
   Pour the batter into the tin and bake for approximately 30–35 minutes, until golden brown and cooked through in the center as well (you can check with a toothpick).
   

Making the icing

1. Mix the powdered erythritol (or stevia) with the cornstarch.
2. If desired, sift it to remove any lumps.
3. Gradually add the water until you achieve a smooth, spreadable consistency.
4. You can flavor it with vanilla or lemon juice.

1. Spread over the top of the cooled cake.
   

Tip

This cake may be even moister the next day, as the flavors meld together. Stored in the refrigerator, it will keep for several days.