Smooth and aromatic cake, perfect for rainy autumn days.
Shop ingredients
Nutrition (1 serving)
- 151 kcal
- 16,5 g carbohydrates
- 7,5 g fats
- 4,3 g protein
Per 12 portions
Cake:
- 150 g carrots
- 2 eggs
- 75 g vanilla powdered sweetener
- 25 g cane sugar
- 65 g butter
- 140 g spelt flour
- 7 g baking powder
- 65 g milk
- 40 g oats
Crumble:
Instructions
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Grate the carrots and squeeze out any excessive water. In a bowl, whip the eggs with a sweetener and sugar, then gradually add the melted butter. Add in the flour with baking powder, milk and finally the grated carrot and oats.
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Prepare the crumble by mixing butter, sugar, oats and a pinch of cinnamon.
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Pour the batter into a tin lined with baking paper, top with the crumble and bake for 40 minutes at 160 degrees.
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Enjoy!
