Dive into the delightful world of baking with this flourless carrot cake—a perfect treat for those seeking a low carb option without sacrificing flavor. Featuring ingredients like grated carrots, ground almonds, and a touch of honey, this flourless carrot cake offers a healthful alternative to traditional desserts. Ideal for health enthusiasts and anyone with dietary restrictions, this recipe promises to satisfy your sweet tooth in a nutritious way, making it a perfect choice for a flourless carrot cake.
Recipe Details
Ingredients
- 200 grams of carrots, grated
- 2 large eggs
- 2-3 tablespoons of honey
- 1 teaspoon of baking soda
- 2-3 drops of wine vinegar
- 200 grams of ground almonds
- A pinch of cinnamon powder
- A pinch of salt
- For the cream:
- 150 grams of cottage cheese, at room temperature
- 25 grams of cow butter, at room temperature
- 1 tablespoon of honey
Directions
- Preheat your oven to 180°C (350°F) and line an 8-inch cake pan with parchment paper.
- Mix the baking soda and vinegar in a small dish and set aside for a minute.
- In a large bowl, combine the grated carrots, eggs, honey, the baking soda-vinegar mixture, ground almonds, cinnamon, and salt until well combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the cream, beat the cottage cheese, butter, and honey until smooth and creamy.
- Once the cake is cool, spread the cream over the top of the cake.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 8 servings
Nutritional Information per Serving
- Calories: 350 kcal
- Carbohydrates: 18 g
- Protein: 9 g
- Fat: 27 g
- Saturated Fat: 6 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 14 g
- Trans Fat: 0 g
- Cholesterol: 55 mg
- Sodium: 350 mg
- Potassium: 240 mg
- Fiber: 4 g
- Sugar: 10 g
- Vitamin A: 4500 IU
- Vitamin C: 3 mg
- Calcium: 75 mg
- Iron: 1.8 mg
Notes
This cake is a fantastic option for those watching their sugar intake, as it’s sweetened naturally with honey. The ground almonds provide a moist, dense texture that makes it hard to believe it’s flourless. It’s best served chilled, making it a refreshing dessert for warm days. Serve with a sprinkle of chopped nuts or a dash of cinnamon for an extra flavorful experience.
FAQs
- Can I use a different type of vinegar?
- Yes, you can use apple cider vinegar as a substitute for wine vinegar to activate the baking soda.
- Is there a vegan alternative for the eggs?
- To make this cake vegan, try using flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg needed, let it sit for a few minutes to thicken.
- How should I store the leftover cake?
- The cake can be stored in an airtight container in the refrigerator for up to 4 days.
- Can I freeze this carrot cake?
- Yes, you can freeze the cake for up to a month. However, it’s best to add the cream topping fresh when serving after thawing.
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Flourless Carrot Cake Recipe – Easy & Low Carb
Description
Dive into the delightful world of baking with this flourless carrot cake—a perfect treat for those seeking a low carb option without sacrificing flavor. Featuring ingredients like grated carrots, ground almonds, and a touch of honey, this flourless carrot cake offers a healthful alternative to traditional desserts. Ideal for health enthusiasts and anyone with dietary restrictions, this recipe promises to satisfy your sweet tooth in a nutritious way, making it a perfect choice for a flourless carrot cake.
Ingredients
Scale- 200 grams of carrots, grated
- 2 large eggs
- 2–3 tablespoons of honey
- 1 teaspoon of baking soda
- 2–3 drops of wine vinegar
- 200 grams of ground almonds
- A pinch of cinnamon powder
- A pinch of salt
- For the cream:
- 150 grams of cottage cheese, at room temperature
- 25 grams of cow butter, at room temperature
- 1 tablespoon of honey
Instructions
- Preheat your oven to 180°C (350°F) and line an 8-inch cake pan with parchment paper.
- Mix the baking soda and vinegar in a small dish and set aside for a minute.
- In a large bowl, combine the grated carrots, eggs, honey, the baking soda-vinegar mixture, ground almonds, cinnamon, and salt until well combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the cream, beat the cottage cheese, butter, and honey until smooth and creamy.
- Once the cake is cool, spread the cream over the top of the cake.
Notes
This cake is a fantastic option for those watching their sugar intake, as it’s sweetened naturally with honey. The ground almonds provide a moist, dense texture that makes it hard to believe it’s flourless. It’s best served chilled, making it a refreshing dessert for warm days. Serve with a sprinkle of chopped nuts or a dash of cinnamon for an extra flavorful experience.
