Flourless Carrot Cake: Delicious homemade recipe, ideal for breakfast

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Carrot Cake. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

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How to make Flourless Carrot Cake

Flourless, low-carb carrot cake, easy to make and full of flavor. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

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

Directions:

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.