Stacey Dee’s alternative Christmas cake

Method

1. Preheat the oven to 180^oC/Gas Mark 4.
2. Whisk together the xylitol and the egg for around 8 mins until thick and voluminous.
3. Add the flours, baking powder, cinnamon and milk and whisk until just combined.
4. Pour in the coconut oil while whisking
5. Fold in the carrots and chia seeds (you can add in a handful of sultanas at this stage, but this will add in natural sugar).
6. Line a 2lb loaf tin.
7. Pour in the batter and level out with the back of a spoon.
8. Bake for around 35 mins and then cover with foil and bake for another 20-25 mins (until a skewer comes out clean).
9. Turn the cake out onto a wire rack to cool.

For the cream cheese frosting

1. Process the xylitol to make an icing sugar consistency (a coffee grinder is best, but any good food blender should work).
2. In a stand mixer with a whisk attachment whisk together the butter and cream cheese until smooth with no lumpy bits.
3. Add the xylitol a little at a time to avoid clouds going all over the kitchen!
4. Speed up the mixer and keep whisking for a minute or two.
5. Refrigerate the frosting to harden for a while.
6. Spoon the frosting over the top and level with a spatula or knife.
7. Sprinkle the top with cinnamon and top with flaked or whole almonds, if using.