Updated Carrot Cake Recipe

My version of Banting Carrot Cake (revision 2): I've been testing a range of combinations of flours to determine which combo gives one the best possible carrot cake (texture-to-moistness-to-lightness ratios). I think this is the best carrot cake I've ever eaten (pre- and post-Banting) and my duty thus to share. 

My favourite Carrot Cake Recipe Ever

Ingredients:

300 ml Macadamia oil
250 ml greek yoghurt or cream
250 - 300 ml erythritol or xylitol
200 ml almond flour (or pecan nut flour)
75 ml coconut flour
100 ml flaxseed flour (Crede Flax Powder works very well)

125 ml desiccated coconut

500 ml grated carrots (about 4 medium carrots)
200 ml finely chopped pecan nuts
15 ml baking powder
6 ml bicarbonate of soda
15 ml ground cinnamon

5 ml all spice
7.5 ml ginger
2 ml salt
5 large eggs, beaten

Cream cheese icing:
1 packs of full fat cream cheese, room temperature

125 ml cottage cheese

2 tablespoons of butter, room temperature
60 ml xylitol (icing powder)
Few drops of vanilla

whole pecans for decoration (optional)

Method:

Pre-heat oven to 170-180°C

Beat together the oil and sweetener until fluffy-ish. Mix in the eggs. Mix dry ingredients and add half to the sugar-oil mixture and mix well. Add the remaining dry ingredients. Add grated carrots and chopped nuts and mix well.

Spoon the mixture into a loose-bottomed tin (20-23cm) or 24 muffin cups. With this recipe I recommend using baking paper to line the tin bottom and sides if you bake it as a cake. It works like a charm. Bake for about 50 minutes, I check from 35 minutes as baking time varies depending on oven type and if you are baking muffins 35 minutes is about right. Allow to cool and whip the cream cheese icing ingredients until fluffy, adding in the sweetener and vanilla. Pipe or spread to decorate. Enjoy!