Flourless Carrot Cake
4 servings
75 minutes
An excellent recipe: airy, light, porous cake, and no flour at all. Choose sweet carrots, the taste of the cake itself depends on their taste.
1
First of all, the oven should be preheated to 150 degrees. Or to about that temperature.
2
Peel the carrot, cut it into small pieces, and blend it until it becomes a puree. You can also grate it on a fine grater.
- Carrot: 400 g
3
Separate the eggs into yolks and whites. Whisk the yolks with maple syrup and cinnamon for 2-3 minutes.
- Chicken egg: 4 pieces
- Maple syrup: 5 tablespoon
- Cinnamon: 1 tablespoon
4
Chop the almonds and add them to the whipped mixture. Also add the grated carrot and baking powder, and mix thoroughly.
- Almond: 400 g
- Carrot: 400 g
- Baking powder: 1 g
5
Whip the egg whites for 3-5 minutes, then fold them into the carrot-nut mixture.
- Chicken egg: 4 pieces
6
Line the bottom of the mold with baking paper, grease with butter, and sprinkle with breadcrumbs.
- Butter: 50 g
7
Transfer the mass to a mold, level it, place it in a preheated oven, and bake for 50 minutes.
8
After that, take out the pie, let it cool, and then carefully remove it from the mold.
9
For the cream, whip soft butter, cottage cheese, and maple syrup into a fluffy mass for 7 minutes.
- Butter: 50 g
- Soft cottage cheese: 150 g
- Maple syrup: 5 tablespoon
10
After that, grease the surface of the pie. If desired, you can decorate the pie with canned or fresh fruits.