For the cake:

160g white granulated erythritol
160g brown granulated erythritol
4 eggs M
240 g of sunflower oil
320 g grated carrot
240 g of almond flour
2 and a half teaspoons chemical yeast (Royal type)
2 teaspoons of ground cinnamon

For the cream:

160 g unsalted butter at room temperature
320g granulated erythritol or your preferred keto-friendly sweetener
160 g cold cream cheese

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