introduction
Carrot cake has always been a beloved treat, but traditional recipes often come loaded with flour and sugar, making them less than ideal for those watching their carb intake. However, this flourless carrot cake recipe offers a healthier alternative without sacrificing taste or satisfaction. By using ground almonds instead of flour and natural sweeteners like honey, this cake is not only low in carbs but also packed with flavor and nutrients.
Ingredients
To whip up this delectable flourless carrot cake, you’ll need:
- 7 ounces of carrots
- 2 eggs
- 2-3 tablespoons of honey
- 1 teaspoon of baking soda
- 2-3 drops of wine vinegar
- 7 ounces of ground almonds
- a pinch of cinnamon powder
- pinch of salt
For the cream:
- 5.3 ounces of cottage cheese, at room temperature
- 1 ounces of cow butter, at room temperature
- 1 tablespoon of honey
Preparation Method
Let’s dive into the step-by-step process of making this delightful carrot cake:
Step 1: Prepare the Carrots
- Wash, peel, and cut the carrots into circles.
- Put them in the bowl of a blender and grind until you get a smooth puree.
Step 2: Mix the Ingredients
- Separate the egg whites from the yolks.
- Beat the egg yolks with honey until thick foam forms.
- Mix ground almonds, cinnamon, and carrots with the egg mixture.
- Dissolve baking soda in vinegar and add to the mixture.
- In a separate bowl, beat egg whites with a pinch of salt until fluffy.
- Gently fold egg whites into the carrot mixture.
Baking the Cake
- Preheat the oven to 160 degrees Celsius.
- Grease a baking dish and line it with parchment paper.
- Pour the cake batter into the dish and spread it evenly.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before removing it from the dish.
Making the Cream
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