Low carb carotte cake receipe - easy made and delicious

Finest with carottes - Low carb carott cake receipe.

Carrot cake sounds very unusual to those who have never tried it. Carrots and cake - how does it fit together? Actually very good.

Carrot cake is not only juicy, but also quite tasty, consists of healthy ingredients, has relatively few calories for a cake and can be made in a blink of an eye.

Low carb carott cake

This juicy cake in the style of a pound cake could become the favorite classic cake on Easter. Fine with carrots - low carb carrot cake recipe.

Ingredients for the dough:

300g carrots

250g ground almonds

2 tbsp heaped cornstarch

90g-100g agave syrup (or alternative)

4 eggs

1 pinch of salt

1 teaspoon grated lemon peel

1/2 tsp baking powder

Ingredients for decoration:

2 - 3 tbsp powdered sugar

Some marzipan carrots

As an alternative to the vegan version, use egg substitutes or soaked chia seeds. Instead of powdered sugar, use cashew cream as a topping

Preparation: about 20 minutes

Per serving approx. 200 kcal, 13.9g fat, 22g carbohydrates, 6g protein

Peel the carrots and grate them very finely.

Separate the fresh eggs. Beat egg whites with salt until stiff.

Mix the yellow of the egg with the agave syrup and lemon peel until creamy. Stir the almonds, cornstarch and baking powder into the egg yolk cream along with the grated carrots.

Carefully fold in the egg whites.

Line the bottom of a springform pan (approx. 22cm) or loaf pan with baking paper and grease the edge if necessary.

Fill in the cake mixture.

Bake in the preheated oven at 180 degrees/electric stove on the middle rack for about 45 minutes.

10 minutes before the end of the baking time, test with a wooden stick whether the cake is already finish. If necessary, cover the surface with a sheet of aluminum foil or baking paper.

Remove the cake from the tin and let it cool on a wire rack.

Dust thickly with powdered sugar, alternatively spread with cashew cream and decorate with marzipan carrots.

Relish!