Ingredients

The following ingredients have 4 Servings
  • 1/2 cup / 100g shredded/grated carrot
  • 1 egg
  • 2 tbsp butter, melted
  • 1 tbsp double cream / heavy cream
  • 3/4 cup / 75g almond flour (or ground almonds)
  • 10 g / small handful walnuts, crushed
  • 2 tbsp powdered erythritol
  • 2 tsp cinnamon
  • 1 tsp pumpkin spice / mixed spice
  • 1 tsp baking powder
  • 2 tbsp full fat cream cheese
  • 1 tsp powdered erythritol (optional)

Instruction

  • Mix your dry ingredients - almond flour, cinnamon, pumpkin spice, baking powder, powdered erythritol and crushed walnut pieces. 
  • Add the wet ingredients- grated carrot, egg, melted butter, double / heavy cream. 
  • Fill the carrot cake batter into 2 well-greased ramekins (I used melted butter) or 1 pyrex glass bowl and microwave 5 minutes at 800W (or 6 minutes at 700W). 
  • Turn upside down onto a plate and serve with cream cheese frosting (cream cheese mixed with optional powdered erythritol). Decorate with more crushed walnuts and grated carrot. Or eat straight from the ramekin!