Carrot cake
6 servings
60 minutes
Carrot cake is a refined dessert with deep historical roots that originated in Europe when sugar was scarce and sweetness was derived from vegetables. This recipe variant is particularly soft and rich due to the combination of carrots and zucchini. The cake has a warm spicy aroma of cinnamon and a nutty hint of hazelnut, while its airy texture is perfectly complemented by a creamy cream cheese frosting. Coconut flakes and flaxseeds add a light crunch, making each bite a true gastronomic delight. This dessert can be served at festive tables or enjoyed with a cup of tea on a cozy evening. It retains its freshness well, remaining tender and juicy even after several days.
1
Grate the carrot and zucchini finely.
- Carrot: 360 g
- Courgette: 180 g
2
Mix whole grain flour with baking mix and cinnamon.
- Whole grain (wholemeal) flour: 350 g
- Baking powder (raising agent): 1 teaspoon
- Ground cinnamon: 1 teaspoon
3
Mix eggs with olive oil and fructose. Combine with grated vegetables.
- Chicken egg: 3 pieces
- Olive oil: 60 ml
- Fructose: 2 tablespoons
4
Add the dry mixture of flour, baking powder, and cinnamon. Add hazelnuts (whole or halved). Mix everything thoroughly.
- Whole grain (wholemeal) flour: 350 g
- Baking powder (raising agent): 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Hazelnut: 30 g
5
Line a round mold with a diameter of 21 cm with baking paper. Grease with a couple of drops of olive oil.
- Olive oil: 60 ml
6
Carefully place the mixture in the mold, leaving no space at the bottom.
7
Bake the pie at 180 degrees for 45-50 minutes.
8
Cool and spread cream cheese on the surface, sprinkle with coconut flakes and flax seeds. In fact, when it comes to toppings - only your desire and imagination.
- Cream cheese: 70 g
- Desiccated coconut: 20 g
- Flax seeds (linseed): 20 g
