Sugar-free carrot cake

Sugar-free carrot cake

Based on 33 ratings
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"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 👌
Preparation
30 min
Baking
35 min
Resting
0 min

Ingredients

2Servings
eggs
36 g
carrots
¼
banana (overripe)
1 tbsp
maple syrup
26 g
ground almonds
10 g
whole-wheat spelt flour
¼ tsp
baking powder
tsp
ground cinnamon
tsp
salt
20 g
apricot jam
8 g
cocoa butter
tsp
unsweetened cocoa powder
coconut oil (for greasing)
whole-wheat spelt flour (for dusting)
MetricImperial

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

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Nutrition per serving

Cal225
Fat13 g
Protein7 g
Carb19 g
  • Step 1/ 4

    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.
    • eggs
    • 36 g carrots
    • ¼ banana (overripe)
    • 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

    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.
    • 26 g ground almonds
    • 10 g whole-wheat spelt flour
    • ¼ tsp baking powder
    • tsp ground cinnamon
    • 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

    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.
    • 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

    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!
    • 8 g cocoa butter
    • tbsp maple syrup
    • 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!

  • Enjoy your meal!

    Sugar-free carrot cake

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