Gluten-Free Carrot Cake (Sugar-Free, Low Carb)

Preheat oven to 180ºC (356°F).

In a medium bowl, whisk egg whites until stiff peaks form. While whisking, add yolks one at a time.

In a bowl, mix dry ingredients: millet flour, baking powder, cinnamon, flaxseed and ground almonds. Add grated carrots and mix well.

Slowly add dry mixture and coconut oil to the whisked eggs and fold in carefully.

Line an 8-inch cake pan with baking paper. Pour mixture into pan and bake for 30 minutes.

Whilst cake base is baking, prepare the frosting. Beat mascarpone and orange juice until smooth and combined.

When cake base has cooled, evenly spread frosting on top. Decorate with nuts or pieces of fresh fruit, if desired (I garnished it with ground almonds).