Healthy carrot cake

Preheat the oven to 180°C. In a bowl, mix the dry ingredients (whole wheat flour, cornstarch, erythritol, baking soda, yeast, spices and salt).

In another bowl, mix the rest, except the walnuts and vinegar. Add this mixture to the bowl and stir well with the help of a whisk until everything is well integrated. Add the walnuts and the vinegar and mix again with the silicone tongue and with encircling movements.

Line a square mold (20×20) with baking paper and pour the dough in it. A 20 cm round pan is also suitable. Bake at 180°C (up and down) for about 45 minutes (it depends on the mold and the oven, so always do the toothpick test).

Let it cool and unmold it. unmold it. Cut it into ingots and decorate each one with the frosting.

To make the frosting, we will first make a vegetable labneh. We put the yogurt in a mesh of those for making vegetable milks or in a gauze or similar and close it with a knot or a rubber band. We put it on a strainer (under which we will have to put a bowl) so that it goes releasing all the whey. We want to obtain a Greek yogurt texture. We have to leave it in the refrigerator for 8-10 hours.

Mix the labneh with the cream cheese, the erythritol and the vanilla until a dense and homogeneous cream is obtained. Reserve in the refrigerator until it is time to decorate the carrot cake.