630
SUGAR FREE CARROT CAKE
4.6
(640)
40 min
0 kcal
Marere
Preparación de la receta
1
Beat the 3 eggs. Then mix with the oil.
2
Crush the pitted dates with a splash of hot water until a paste is formed.
3
To the egg mixture with the oil, add the flour, the cinnamon and nutmeg, the grated rind of 1/2 lemon, the date paste, the baking soda and the cornstarch. Mix until everything is well integrated.
4
Then add the carrot previously grated and well drained and mix. Tip: taste the mixture to know if it has enough cinnamon according to taste.
5
Bake in a preheated oven at 180o for 35-40 minutes.
6
For the frosting, beat the cashew nuts, previously moistened and softened (with water or with coconut milk for about 3 hours) previously moistened and softened (with water or with the coconut milk for about 3 hours) with the coconut milk and the ground almonds. Split the sponge cake in half with a long knife and add a layer of the cashew cream.
7
Finally, pour cashew cream and coconut milk on top of the cake and decorate with carrot and cinnamon.
Ingredientes
1 ración
1 ración
Chicken egg
300 gramos (aprox. 3 unidades)
Carrot
300 gramos (aprox. 3 unidades)
Whole wheat spelt flour
200 gramos
Extra virgin olive oil
150 gramos
Coconut milk
150 gramos
Dates
100 gramos
Lemon
100 gramos
Ground almonds
50 gramos
Nuts and dried fruit
50 gramos
Sodium bicarbonate
20 gramos
Powdered cinnamon
20 gramos
Fresh yeast
15 gramos
Nutmeg
10 gramos
Ingredients
Steps
Calories
Ingredientes
1 ración
1 ración
Chicken egg
300 gramos (aprox. 3 unidades)
Carrot
300 gramos (aprox. 3 unidades)
Whole wheat spelt flour
200 gramos
Extra virgin olive oil
150 gramos
Coconut milk
150 gramos
Dates
100 gramos
Lemon
100 gramos
Ground almonds
50 gramos
Nuts and dried fruit
50 gramos
Sodium bicarbonate
20 gramos
Powdered cinnamon
20 gramos
Fresh yeast
15 gramos
Nutmeg
10 gramos
1
Beat the 3 eggs. Then mix with the oil.
2
Crush the pitted dates with a splash of hot water until a paste is formed.
3
To the egg mixture with the oil, add the flour, the cinnamon and nutmeg, the grated rind of 1/2 lemon, the date paste, the baking soda and the cornstarch. Mix until everything is well integrated.
4
Then add the carrot previously grated and well drained and mix. Tip: taste the mixture to know if it has enough cinnamon according to taste.
5
Bake in a preheated oven at 180o for 35-40 minutes.
6
For the frosting, beat the cashew nuts, previously moistened and softened (with water or with coconut milk for about 3 hours) previously moistened and softened (with water or with the coconut milk for about 3 hours) with the coconut milk and the ground almonds. Split the sponge cake in half with a long knife and add a layer of the cashew cream.
7
Finally, pour cashew cream and coconut milk on top of the cake and decorate with carrot and cinnamon.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Occasional use
Snack
Doughs and breads
Desserts
Breakfast
¡Libera todo tu potencial con un Plan nutricional!
Planes nutricionales adaptados a tu objetivo 🎯 ¡Desbloquea todas las funcionalidades PLUS!
Se el primero en valorar esta receta...