Sugar-free carrot cake
"My mother used to make this delicious cake for our birthdays. I adapted it so that people with intolerances can also enjoy it!"
Difficulty
Easy 👌Ingredients
Utensils
oven, 2 bowls, hand mixer with beaters, grater, 2 rubber spatulas, springform pan (8 in.), serrated knife, wire rack (optional), offset spatula (optional), pot (small), whisk
How-To Videos
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How to Prepare a Cake Pan
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How to test a cake for doneness
Nutrition per serving
Step 1/4
- ⅝ eggs
- 36 g carrots
- ¼ banana (overripe)
- ⅝ tbsp maple syrup
- oven
- 2 bowls
- hand mixer with beaters
- grater
Preheat oven to 180°C/350°F. Separate eggs into two bowls. Finely grate carrots, mash banana with a fork, and add both to the egg yolks. Add some maple syrup and mix using a stand mixer or hand mixer with beaters.
Step 2/4
- 26 g ground almonds
- 10 g whole-wheat spelt flour
- ¼ tsp baking powder
- ⅛ tsp ground cinnamon
- ⅛ tsp salt
- rubber spatula
Add ground almonds, whole-grain spelt flour, baking powder, and cinnamon to the mixture and mix well. Beat the egg whites with some salt and gently fold into batter.
Step 3/4
- 20 g apricot jam
- coconut oil (for greasing)
- whole-wheat spelt flour (for dusting)
- springform pan (8 in.)
- rubber spatula
- serrated knife
- wire rack (optional)
- offset spatula (optional)
Grease and flour a cake pan and transfer batter to pan. Transfer to oven and bake for approx. 35 min. at 180 °C/350 °F, or until a toothpick comes out clean. Remove from oven and let cool completely. Remove springform and slice cake horizontally. Coat bottom half with apricot jam and set upper half on top.
Step 4/4
- 8 g cocoa butter
- ⅜ tbsp maple syrup
- ⅜ tsp unsweetened cocoa powder
- pot (small)
- whisk
For the glaze, carefully melt cocoa butter in a small saucepan over low heat. Remove from heat. Whisk in maple syrup and cocoa powder. Coat cake with the glaze. Enjoy!
