John Myers
Healthy Carrot and Hazelnut Cake, Gluten-free and Reduced in Sugar
The perfect healthy carrot and hazelnut cake, gluten-free and reduced in sugar recipe with a picture and simple step-by-step instructions.
- 300 g Carrots
- 5 Pc. Eggs
- 1 pinch Salt
- 100 g Maple syrup
- 50 g Date sweetness
- 200 g Ground hazelnuts
- 2 tbsp Lowfat quark
- 2 tsp Baking powder
- 50 g Buckwheat flour
- Peel the carrots and grate them finely. Separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix egg yolks with maple syrup and date sweetness (ground dates) until frothy.
- Stir in the ground nuts and grated carrots. Briefly stir in the quark, baking powder and buckwheat flour. Finally, carefully fold in the egg whites. Pour the dough into a greased loaf pan and smooth it out. Bake in the preheated oven on the middle rack at 180 degrees top / bottom heat for about 50 minutes.
- Dust with icing sugar if you like.
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