Carrot cake: No flour, no sugar and no oats! Low in carbohydrates

Hello, everyone, today we’re going to learn how to make Carrot cake using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

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

Instructions:

First, wash, peel, and slice the carrots. Then, transfer the carrots to a blender and blend until you get a smooth, uniform purée.

Now, separate the egg whites from the yolks. Next, in a mixer, beat the yolks together with the almond syrup until the mixture becomes thick and homogeneous.

After that, add the ground almonds, baking powder, and carrot purée, mixing well to combine all the ingredients.

Then, beat the egg whites with a pinch of salt until they form stiff peaks, and gently fold them into the batter.

Next, pour the batter into a pan lined with parchment paper and lightly greased.

Finally, bake in a preheated oven at 320°F (160°C) for approximately 40 to 45 minutes, checking doneness with a toothpick.

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.