John Myers
Ingredients for 1 servings:
- 6 large eggs
- 1 pinch of salt
- 100 g sugar
- 80 g wheat flour
- 10 g stevia powder (sweetness 1:10)
- 1 sachet of vanilla sugar
- ½ sachet of baking powder
- 200 g hazelnuts, ground
- 100 g ground almonds
- 250 g carrot(s), finely grated
- ½ tsp cinnamon
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
For 20 pieces of cake, approx. 1 BE per piece
I developed this recipe through trial and error from various other recipes, as I suffer from gestational diabetes but still don’t want to give up cake. If I make 20 slices, each slice has about 1 BE, which is almost blood sugar neutral for me. Peel and finely grate the carrots. Separate all the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with sugar, vanilla sugar, and stevia powder until frothy. Stir in the grated carrots, hazelnuts, and almonds. Season with cinnamon. Mix the flour with the baking powder and stir into the carrot mixture. Finally, fold in the beaten egg whites. Make sure everything is well blended. Pour the mixture into a greased and floured bundt cake pan. Bake in a preheated convection oven at 180°C for about 35 minutes. Do the skewer test. The result should be a soft, not too dry sponge cake. I really enjoy it, as do my non-diabetic children and my husband. If you want to add icing or chocolate coating, the calories will naturally change. Each slice of cake contains 166 calories.
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