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Carrot cake without fat

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Ingredients for 12 servings:

  • 400 g carrot(s)
  • 1 lemon(s), the juice
  • 4 eggs
  • 250 g sugar
  • 3 tbsp water, warm
  • 1 pinch of cinnamon
  • 1 pinch(s) clove(s), ground
  • 1 tsp lemon(s), zest, grated
  • 125 g ground almonds
  • 100 g flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and finely grate the carrots. Add lemon juice. Preheat oven to 180°C. Separate the eggs, whisk the egg yolks with sugar and water until creamy. Add the cinnamon, clove powder, and lemon zest. Stir in the carrots, almonds, and flour mixed with the baking powder. Beat the egg whites with salt until stiff and fold into the batter. Pour the batter into a 26cm springform pan lined with baking paper, smooth it out, and bake. Turn out onto a wire rack, let cool, and sprinkle with powdered sugar. Fat: 7.3g Protein: 5.4g Carbohydrates: 33.0g Fiber: 2.3g BE: 2.75

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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