Flourless Carrot Cake: Delicious homemade recipe, ideal for breakfast

Hello, everyone! Welcome back to our cooking blog, where we share delicious recipes every week. Today, we’re preparing a Carrot Cake. So, grab your pen and paper to jot down the ingredients and let’s dive into this easy, step-by-step recipe that’s perfect for breakfast, appetizers or even to accompany fresh salads!

How to Make Flourless Carrot Cake

Flourless, low-carb carrot cake, easy to make and full of flavor. You don’t need cooking classes or costly meal delivery services to prepare something delicious at home. With a bit of planning and our detailed meal prep guide, you can create amazing dishes with confidence and ease.

Recipe Ingredients:

Dough:

200 g carrots, grated or finely chopped
2 eggs
2 tablespoons date syrup
1 teaspoon baking powder
200 g ground almonds

Cream:

150 g cottage cheese
25 g softened butter
1 teaspoon maple syrup (or agave syrup)
Dark or semi-sweet chocolate, for grating on top

Instructions:

First, wash the carrots thoroughly, peel them, and cut them into slices. Then, place the carrots in a blender and blend until you get a smooth and creamy purée.

Next, separate the egg whites from the yolks. After that, beat the yolks with the almond syrup in a mixer until you have a thick and smooth cream.

Then, add the ground almonds, the baking powder, and the carrot purée, mixing everything carefully until well combined. Right after, beat the egg whites with a pinch of salt until stiff peaks form, and gently fold them into the batter.

Finally, pour the mixture into a baking pan lined with parchment paper and greased. Bake in a preheated oven at 320 °F (160 °C) for about 40 to 45 minutes. Use a toothpick to check if it is fully baked.

Preparing the Cream:

First, mash the cottage cheese together with the butter until it forms a creamy paste.

Next, stir in the agave syrup.Lastly, spread the cream over the baked and cooled cake. To finish, if you like, grate some semi-sweet chocolate on top as decoration.