Learn how to make a delicious flourless, low-carb carrot cake!
Carrot cake is a real treat enjoyed by most people.
However, traditional recipes tend to be high in flour and sugar, making them less suitable for those watching their carbohydrate intake.
But if you’re a carrot cake lover , rejoice! Here’s a guilt-free, flour- and sugar-free option.
This recipe offers a healthier option that doesn’t compromise on flavor or satisfaction.
Using ground almonds instead of flour and natural sweeteners, this cake is not only low in carbs, but also rich in flavor and nutrients.
Flourless carrot cake
This cake is versatile and ideal for any occasion: it’s simple to prepare, contains no flour, is not overly sweet, and has an incredibly soft texture.
Ingredients for the dough:
-
- 200 g carrots
- 2 eggs
- 2 tablespoons date syrup
- 1 teaspoon baking powder for cake (Royal)
- 200 g ground almonds
For the cream:
- 150 g cottage cheese
- 25 g softened butter
- 1 teaspoon maple/agave syrup
- Semisweet or bittersweet chocolate for grating
How to prepare the dough:
Wash, peel and cut the carrots into slices.
Place the carrots in a blender and blend until smooth.
Separate the egg whites from the yolks.
Beat the egg yolks with the almond syrup in a mixer until you get a smooth, thick mixture.
Add the ground almonds, baking powder, and carrot puree, mixing well.
Beat the egg whites with a pinch of salt until stiff peaks form and gently fold them into the batter.
Pour the mixture into a baking tray lined with parchment paper and greased.
Bake in a preheated oven at 160°C for 40-45 minutes. Do the toothpick test to check if it’s done.
Preparing the cream:
Mash the cottage cheese and butter well and mix in the agave syrup.
Spread over the baked cake and, if desired, grate semisweet chocolate on top.
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