Ingredients (for a 15-16 cm cake mold)

For the Cake:

• 3 eggs
• Sweetener to taste (approximately 2-3 tbsp or 30-40g of erythritol, stevia, or your preferred sugar substitute)
• 20g (about 2 tbsp) cocoa powder
• 200g (about 1¾ cup) carrots, finely grated
• 90g (about 1 cup) oat flakes
• 4g (1 tsp) baking powder

For the Glaze:

• 30g (about 1 oz) sugar-free chocolate
• 30g (about 2 tbsp) milk (or plant-based milk if preferred)

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 180°C (350°F). This ensures your oven will be at the correct temperature when the cake batter is ready.
• Prepare the cake mold: Line a 15-16 cm (6-inch) cake mold with parchment paper, or lightly grease it with a bit of butter or oil. This prevents the cake from sticking and makes for easy removal later.

2. Prepare the Cake Batter

• Whisk the Eggs and Sweetener: In a large mixing bowl, whisk together the 3 eggs and your chosen sweetener (about 2-3 tablespoons of erythritol or another sugar substitute). Whisk until the mixture becomes light, airy, and slightly frothy. This step is key for a fluffy cake texture.
• Add the Cocoa Powder: Once the eggs and sweetener are well combined, sift in 20g of cocoa powder. Mix thoroughly until the cocoa is fully incorporated, resulting in a chocolatey batter.
• Incorporate the Carrots and Oats: Gently fold in the finely grated carrots (200g) and oat flakes (90g). The carrots will add moisture to the cake, while the oats contribute to its structure, ensuring a hearty texture.
• Add the Baking Powder: Finally, fold in 4g (1 tsp) of baking powder to give the cake its rise. Make sure the baking powder is evenly distributed throughout the batter.

3. Bake the Cake

• Transfer the Batter: Pour the prepared cake batter into the lined or greased cake mold, ensuring it is evenly spread out.
• Bake: Place the mold in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be firm to the touch but still moist.
• Cool: Once baked, remove the cake from the oven and let it cool in the mold for a few minutes before transferring it to a cooling rack.

4. Prepare the Glaze

• Melt the Chocolate: While the cake is cooling, melt 30g of sugar-free chocolate. You can do this in a microwave by heating it in short intervals, stirring after each, or by using a double boiler (placing a heatproof bowl over a simmering pot of water).
• Add the  Milk: Once the chocolate is fully melted, stir in 30g (2 tablespoons) of milk. The milk will create a smooth, pourable glaze that’s perfect for coating the cake.

5. Assemble the Cake

• Glaze the Cake: Once the cake has cooled down slightly, pour the warm chocolate glaze over the top. Use a spatula or the back of a spoon to spread the glaze evenly across the surface.
• Let the Glaze Set: Allow the cake to sit at room temperature or in the refrigerator for a few minutes until the glaze firms up slightly.

6. Serve and Enjoy

Once the chocolate glaze has set, slice the cake and enjoy your delicious, sugar-free chocolate carrot cake! It pairs wonderfully with a cup of coffee or tea, and can also be enjoyed as a guilt-free dessert or snack.