Carrot Cake with Vanilla Frosting

• Preheat the oven to 180*C and line and grease three 21cm cake tins
• Sift all the dry ingredients into a large bowl, including just 1/4 tsp of the Xanthan Gum
• Separate the eggs into 2 bowls, the egg whites into a large one and the yolks into a medium one
• Melt the butter and the coconut oil in a small bowl
• To the egg yolks add the vanilla essence and the skinny syrup sweetener, then add the melted butter and oil mixture and combine well with a fork until thoroughly mixed
• Then add approximately 2/3 of the almond milk to the egg-yolk mixture and set aside
• Whisk the egg whites for 30 seconds until light and frothy, then sprinkle-in the remaining 1/4 tsp Xantham Gum and whisk for a further 2-3 minutes until the whites form stiff peaks
• Fold all the dry ingredients into the egg-yolk mixture until fully combined, creating a thick cake batter
• Then gently fold the egg whites into the cake batter mix
• Add the remaining 1/3 of almond milk if the batter is a little stiff and you’d like to loosen it to a regular cake batter consistency
• Stir through the grated carrot and the walnuts
• Share the batter, equally, between the three cake tins and bake in the centre of the oven (only 2 at a time, so you’ll need to put the third cake in the oven on its own after the first two are baked) for 22 minutes.  The cake will shrink from the sides and be firm to the touch when ready
• Turn onto a cooling rack to cool
• Once all three layers of cake are cool, prepare the frosting:
• Add the whey protein powder to the cream cheese and beat together with a wooden spoon until thoroughly combined.
• Layer the cake and frosting and top with either a teaspoon of keto icing sugar and half walnut pieces, or, if you fancy frosting on the top and around the sides of your cake, make double the amount of frosting and add an additional 1 gram of carbs per slice.

A really lovely cake that will satisfy the sweet cravings of any cake-lover.  Enjoy!