Carrot cake

Ingredients

• 2 3/8 pcs Egg
• 210 g Carrot, peeled and grated
• 40 g Walnut
• 100 g Rice flour, gluten-free
• 5/8 tbsp Cinnamon, ground
• 5/8 pcs Lemon's grated peel
• 0.6 g Orange zest, grated finely
• 1 1/4 tbsp Apricot jam
• 1 1/4 tbsp Erythritol
• 5/8 pinch Salt

Method

1. 1. Mix the ingredients.
2. 2. Bake in a 20cm cake tin lined with baking paper in a preheated oven at 180 degrees (356 F).