Wash the carrots and grate finely. Separate eggs. Cream soft fat and 60 g diabetic sweetener. Stir in the egg yolks one by one. Mix flour, baking powder, cinnamon and ground nuts and stir in. Stir in 1 tbsp. water and carrots. Beat egg white and salt until stiff and fold in
Pour the dough into a greased, floured springform pan with a tube bottom insert (approx. 26 cm Ø). Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Cooling down
Stir 1 tbsp. water and 60 g diabetic sweetener until smooth and spread over the cake. Finely chop the chocolate. Decorate cake with chocolate and nut flakes. Let dry
Packed in aluminium foil or a plastic tin, the cake stays juicy for about 4 days