Sugar-Free Carrot Cake with Lemon Cream
Delicious treat for any occasion
Ingredients
- 200 g carrots
- 100 g olive oil
- 100 g xylitol
- 100 g erythritol
- 3 eggs
- 220 g whole grain spelt flour
- 50 g whole almonds (walnuts work as well)
- 1 pinch of baking soda
- 1 pinch of ground cinnamon
For the lemon cream:
- 250 g light mascarpone
- 110 g creamy plain yogurt
- 1 teaspoon lemon juice
- Zest of 1 organic lemon
- 40 g erythritol or liquid stevia to taste
Instructions
- Grate the carrots and place them in a mixing bowl. Pour the olive oil over them and mix well. Set aside.
- Grind the almonds (a food processor or a powerful blender works perfectly), then place them in a bowl. Add the flour, baking soda, and cinnamon, and mix together. Set aside.
- In a larger mixing bowl, beat the eggs with the xylitol and erythritol using an electric mixer until you get a creamy foam. Add the flour mixture, then the carrot mixture, and mix thoroughly using a spoon.
- Spoon the batter into a greased 24 cm cake tin and bake at 180°C (top and bottom heat, fan-assisted) for 30 minutes.
- Once baked, let it cool completely, remove it from the tin, and spread the lemon cream on top. To make the cream, simply mix all the ingredients together. Decorate the top with grated carrot.
Calories and macros
1 slice
Energy: 200 calories
Protein: 6 grams
Carbohydrates: 18 grams
Fat: 13 grams