Carrot cake or carrot muffins

Ingredients for 1 servings:

• 3 carrots (400-450 g)
• 3 g flavoring, (Citroback)
• 4 egg whites
• 4 g soy flour
• 2 tbsp water
• 1 pinch of cinnamon
• 100 g flour (wholemeal rye flour)
• 1 tsp baking powder
• 1 pinch of salt
• 1 pinch of clove powder
• 3 tsp sweetener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fat-free, sugar-free, low-calorie

Finely grate the carrots and mix with Citroback. Mix the rye flour with the baking powder. Preheat the oven to 180 degrees Celsius. Make an egg yolk substitute from soy flour and water and mix with the sweetener. Stir in the cinnamon, clove powder, carrots, and the baking powder-flour mixture. Beat the egg whites with salt until stiff and fold in. Pour the batter into a 6-cup silicone muffin pan or a silicone cake pan and smooth it out. Bake on the middle rack for 60-70 minutes (in the cake pan, correspondingly less time in the muffin pan; use a toothpick to test!). Cool on a wire rack. The cake will be very moist and moist! Note: You can also use 4 whole eggs instead of egg whites, soy flour, and water. The calorie information refers to one of six muffins.