Carrot and nut cake

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 200 g peeled carrots
  • 3 Eggs (Gr. M)
  • 125 g butter/margarine
  • 60 g + 60 g diabetic sweetness
  • 100 g dark wheat flour (type 1050)
  • 2 coated Tsp Baking Powder
  • 1/2 TEASPOON ground cinnamon
  • 200 g ground hazelnuts, 1 pinch of salt
  • 7-10 Tbsp fat and some flour
  • 7-10 Tbsp for the mould
  • 20 g Dark chocolate
  • 20 g Hazelnut flakes

Directions

  1. 1

    Wash the carrots and grate finely. Separate eggs. Cream soft fat and 60 g diabetic sweetener. Stir in the egg yolks one by one. Mix flour, baking powder, cinnamon and ground nuts and stir in. Stir in 1 tbsp. water and carrots. Beat egg white and salt until stiff and fold in

  2. 2

    Pour the dough into a greased, floured springform pan with a tube bottom insert (approx. 26 cm Ø). Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Cooling down

  3. 3

    Stir 1 tbsp. water and 60 g diabetic sweetener until smooth and spread over the cake. Finely chop the chocolate. Decorate cake with chocolate and nut flakes. Let dry

  4. 4

    Packed in aluminium foil or a plastic tin, the cake stays juicy for about 4 days

Nutrition Facts

KCAL
190 kcal
CARBS
13 g
FATS
13 g
PROTEINS
3 g