Carrot cake? Your nan would probably think you are crazy. But you probably know that a carrot cake can easily beat any cheesecake, and it's one of the most favourite cakes out there.
Even though it is made out of a vegetable, it is not as healthy as it would seem. Most of the traditional recipes include a lot of sugar, oil and other ingredients, which we left out or substituted to make it lighter. But we can guarantee you will still love it.
Nutrition (1 serving)
- 369 kcal
- 27 g carbohydrates
- 20 g fats
- 20 g protein
Per 12 portions
- 3 eggs
- 250 g pineapple
- 20 g coconut sugar
- 20 g coconut oil
- 300 g spelt flour
- 1/2 packet baking powder
- 2 tsp cinnamon
- 30 g walnuts
- 30 g almonds
- 300 g carrots
- 500 g curd cheese
- 250 g ricotta
- 50 g vanilla protein powder
- 1/2 lemon juice
- orange juice 1/2
Instructions
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First, whip the eggs into a thick foam. Gradually add in the pineapple purée (blended pineapple), coconut sugar and melted coconut oil.
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In a separate bowl, mix the flour, baking powder, cinnamon, lemon and orange zest. Add in the chopped dates, walnuts or pecan nuts.
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Add the dry ingredients to the wet ones and then add the finely grated carrot.
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Pečeme v dortové formě o průměru cca 20 cm v troubě předehřáté na 180°C po dobu jedné hodiny (nebo dokud se těsto nepřestane lepit na špejli).
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Meanwhile, prepare the cream by mixing all the ingredients. Put it in the fridge to cool.
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Leave the finished sponge to cool down and then slice it in half. Spread half the cream over the bottom part of the sponge, then cover with the second half. Spread the remaining half of the cream over the top and decorate.
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Leave it to cool for another hour or more. Enjoy!
