Carrot cake – sugar free recipe

Ingredients 10 pieces

  • Carrot cake
  • 2 dl almond flour
  • 2 cups of fiber
  • 1 1/2 tablespoon fiber husk
  • 1 teaspoon vanilla powder
  • 3 tsp baking powder
  • 1 1/2 teaspoons bicarbonate
  • 2 tsp cinnamon, ground
  • 1 teaspoon cardamom, ground
  • 1/2 teaspoon dried ginger, ground
  • 3 eggs
  • 2 dl light sprinkles or sweet sprinkles
  • 3 carrots, finely grated
  • 1 1/2 cup whipped cream
  • butter and almond flour to shape
  • 200 g Philadelphia cheese
    1 dl light sprinkle or sweet sprinkle
  • 25 g butter, soft
  • 1/2 teaspoon vanilla powder
    For decoration
    possibly grated lime peel, orange peel or lemon peel and a few drops of juice
    cherries or rhizomes

How to prepare

  • 40 minutes
  • Set the oven to 175 degrees.
  • Lubricate a spring shape, 22 inches in diameter, with butter. Brew the spring mold with almond flour.
  • Mix all dry ingredients except light sprinkles or sweet sprinkles in a bowl.
  • Whisk eggs and light sprinkles or sweet sprinkles fluffy in a large bowl. Turn in finely grated carrots and cream.
  • Pour the batter into the mold and bake for 35-40 minutes until the cake has stopped in the middle. Take the cake out of the oven and allow it to cool completely.
  • Whisk together all the ingredients for the frosting and glaze the cake.
  • Garnish with grated peel of lime, orange or lemon. Add cherries or rhizomes.

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