CARROT CAKE

  • 284kcal
  • 8g
  • 23g
  • 11g

Ingredients

  • 3.5 cups grated carrots (about 400 g)
  • 1.5 cups of mountain oats (about 150 g)
  • 4 eggs
  • 2.5-3 tablespoons of real honey or 5 tablespoons of xylitol
  • 2 tablespoons rapeseed oil or olive oil
  • 1.5 teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • 2-3 cloves
  • a pinch of ginger
  • pinch of salt
  • 2 handfuls of walnuts (about 60-70 g)

CREAM

  • 125 g of natural Philadelphia cheese or Bieluch Light
  • 2 teaspoons of honey
  • 1/3 vanilla pod
  • almond flakes

Calculated for 1 serving when the dough is divided into 8 pieces.

Directions

  1. Wash, peel and grate the carrots on a fine-mesh grater.
  2. Grind oats into flour using a blender.
  3. Separate the egg whites from the yolks and beat them until stiff with a pinch of salt.
  4. Mix thoroughly with the yolks until combined.
  5. Add grated carrots in batches and mix.
  6. Add cinnamon, ginger, baking powder and ground oatmeal in batches and mix thoroughly.
  7. Add crushed cloves.
  8. Crush the walnuts and add to the mixture.
  9. Add 2 tablespoons of oil and honey/xylitol and mix everything thoroughly.
  10. Grease the baking sheet with a little oil or line it with baking paper.
  11. Set the oven to 160-170 degrees for convection, when it is already heated, bake for an hour.
  12. After an hour we leave the dough for about 20 minutes, then take it out.
  13. Cream: Mix cottage cheese with honey, add peeled vanilla seeds and mix. Cover the top of the cake evenly and sprinkle with almonds.