Carrot cake: No flour, no sugar and no oats! Low in carbohydrates
How to Make Carrot cake
A versatile, easy-to-make cake perfect for any occasion: flourless, mildly sweet, and incredibly soft in texture. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.
Recipe Ingredients:
- 7 ounces of carrots – (200g)
- 7 ounces ground almonds – (200g)
- 2 eggs
- 2 tablespoons date syrup
- 1 teaspoon baking powder
For the cream:
- 5 ounces cottage cheese – (150g)
- 2 tablespoons softened butter – (25g)
- 1 teaspoon maple or agave syrup
- Dark or bittersweet chocolate for grating
Directions:
Wash, peel, and cut the carrots first. Next, put the carrots in a blender and process until a uniformly smooth purée is achieved. The egg whites and yolks should now be separated. Next, whisk the almond syrup and yolks together in a mixer until the mixture is homogenous and thick. Then, to mix everything together, add the carrot purée, baking powder, and powdered almonds. Next, gently fold the egg whites into the batter after beating them until they form stiff peaks with a pinch of salt. Then, pour the batter into a lightly oiled pan that has been lined with parchment paper. Finally, use a toothpick to verify for doneness after baking for 40 to 45 minutes at 320°F (160°C) in a preheated oven.
For the cream:
Start by mashing the cottage cheese with the butter and mix with the agave syrup.
Finish by spreading the cream over the baked cake, and if desired, top with dark chocolate shavings.
Enjoy!