Flourless Carrot Cake
4 servings
60 minutes
Flourless carrot cake is a delicate and aromatic treat inspired by European culinary traditions. The dessert is based on oats, which give it lightness, while the carrot adds natural sweetness and juiciness. The sour cream with orange zest creates a refreshing contrast, making the flavor harmonious and rich. This cake is perfect for those seeking a healthy gluten-free option without sacrificing tenderness and flavor richness. It is easy to prepare – fluffy layers are baked in a pan and soaked with airy cream, while chocolate sprinkles complete the composition. Chilled, it reveals all its flavor nuances, offering true enjoyment with every bite.
1
Grind quick-cooking oats into flour.
- Oat flakes: 1 glass
2
Carrots, I have 2 large ones, grate them on a fine grater.
- Carrot: 300 g
3
Mix eggs with 1 cup of sugar using a whisk, add kefir, a teaspoon of baking soda, and stir until the sugar is completely dissolved.
- Chicken egg: 2 pieces
- Sugar: 2 glasss
- Kefir: 1 glass
- Soda: 1 teaspoon
4
Add corn starch and put in the carrot. Whisk everything together; the dough should resemble a pancake batter. Add corn flour; I used 4 tablespoons, and the mixture should be thick! Let this mixture sit for 10 minutes.
- Cornstarch: 2 tablespoons
- Carrot: 300 g
- Corn flour: 4 tablespoons
5
Preparing the cream: Mix sour cream with sugar, add the zest of 1 orange. Stir until the sugar dissolves and place in the freezer for 10 minutes to thicken the sour cream.
- Sour cream 25%: 250 g
- Sugar: 2 glasss
- Orange zest: to taste
6
We bake the layers for our cake. Grease a small diameter pan with vegetable oil and cook pancakes from the mixture. Bake on low heat under a lid for about 2 minutes on each side, flipping carefully. My pancakes rose by 1.5 cm and turned out fluffy.
- Vegetable oil: to taste
7
Cool the baked layers and spread with cream.
8
Sprinkle grated chocolate or confectionery sprinkles on top. For better taste, refrigerate for a couple of hours to let it soak in!