Healthy sugar free recipe we can enjoy having without guilty conscious.
Ingredients
Base
- 3 big Carrots (grated)
- 3 big Eggs separated
- 1 oz / 30g Almonds
- 1 oz / 30g Flax seed
- ⅞ cup / 100g Millet flour
- 1 Teaspoon Baking powder
- 1 Teaspoon Cinnamon
- 3 Tablespoon Coconut oil
Frosting
- 8.8 oz / 500g Mascarpone cheese
- ½ cup / 100ml Orange juice freshly squeezed
- 2 Gelatine leaves
- (Sweetener optionally)
Kitchen utensils
- Ø8″ / Ø20cm Baking tray
How to make carrot cake
- Measure ingredients and preheat oven 350°F / 180°C.
- Peel and grate carrots.
- Separate eggs and put egg whites into a medium size mixing bowl.
- Whisk egg whites until hard peaks form.
- Add yolks one by one whilst keep whisking the whites.
- Grind almonds and flax seed.
- Mix dry ingredients (millet flour, baking powder, cinnamon, ground flaxseed and almonds together.
- Add grated carrot to the dry ingredients mixture and mix well.
- Slowly add it to the whisked eggs and fold it in carefully. Add coconut oil with the batter as well.
- Cover cake mould with baking paper.
- Pour mixture into the cake mould and put it in the preheated oven for 30 minutes.
- Whilst cake base is baking, prepare cream on top.
- Put gelatine leaves into the warm orange juice and wait until completely dissolved. Wait until the cream hardens enough to be able to hold the top layer. (If the Mascarpone and orange juice mixture stays hard after beating them together we won’t need this step though.)
- Put Mascarpone cheese and orange juice into a mixing bowl.
- Beat until incorporates well.
- When cake base cooled properly, cut it in half horizontally.
- Divide the cream into two parts then spread half of the cream on top the lower part of the cake.
- Place the top part of the cake on the lower part then spread the rest of the cream on top evenly.
- Decorate with nuts or pieces of fresh fruit or orange zest.
Enjoy!
If carrots are in short supply fear not how we survive:
Sugar & Gluten Free Low Carb Carrot Cake Recipe
Healthy low carb recipe we can enjoy having without guilty conscious.
Ingredients
Base
- 3 big Carrots grated
- 3 big Eggs separated
- 1 oz / 30g Almonds
- 1 oz / 30g Flax seed
- ⅞ cup / 100g Millet flour
- 1 Teaspoon Baking powder
- 1 Teaspoon Cinnamon
- 3 Tablespoon Coconut oil
Frosting:
- 8.8 oz / 250g Mascarpone
- ½ cup / 100ml Orange juice
- 2 Gelatine leaves
- Sweetener optionally
Instructions
- Measure ingredients and preheat oven 356°F / 180°C
- Peel and grate carrots.
- Separate eggs and put egg whites into a medium size mixing bowl.
- Whisk egg whites until hard peaks form.
- Add yolks one by one whilst keep whisking the whites.
- Grind almonds and flax seed.
- Mix dry ingredients (millet flour, baking powder, cinnamon, ground flax seed and almonds together.
- Add grated carrot to the dry ingredients mixture and mix well.
- Slowly add it to the whisked eggs and fold it in carefully. Add coconut oil with the batter as well.
- Cover cake mould with baking paper.
- Pour mixture into the cake mould and put it in the preheated oven for 30 minutes.
- Whilst cake base is baking, prepare cream on top.
- Put gelatine leaves into the warm orange juice and wait until completely dissolved. Wait until the cream hardens enough to be able to hold the top layer.
- Put Mascarpone and orange juice into a mixing bowl.
- Beat until incorporates well.
- When cake base cooled properly, spread cream on top evenly.
- Divide the cream into two parts then spread half of the cream on top the lower part of the cake.
- Place the top part of the cake on the lower part then spread the rest of the cream on top evenly.
- Decorate with nuts or pieces of fresh fruit.
