Diet carrot cake without flour, sugar and butter
4 servings
40 minutes
Dietary carrot cake without flour, sugar, and butter is a true masterpiece for health enthusiasts. This recipe traces back to European baking traditions where carrots provide natural sweetness and moisture. The cake's flavor is harmonious: the tenderness of the cottage cheese cream combines with the light tartness of dried apricots and a fragrant hint of vanillin. The absence of sugar is compensated by the natural sweetness of carrots and dried fruits, while oats and bran give the batter a light grainy texture. This dessert is perfect for those who watch their diet but don't want to give up pleasure. Serve chilled to allow the cream to fully soak into the layers, creating an airy and rich consistency.
1
Grate the carrot on a fine grater. Grind the oats into flour in a blender. Combine: carrot, flour, bran, eggs, kefir, sweetener, vanillin, and baking soda. Blend this mixture with an immersion blender.
- Carrot: 100 g
- Rolled oats: 4 tablespoons
- Oat bran: 3 tablespoons
- Chicken egg: 2 pieces
- Fat-free kefir: 4 tablespoons
- Sugar substitute: to taste
- Vanillin: to taste
- Baking soda reacted with acid: pinch
2
Chop the dried apricots finely and add to the dough.
- Dried apricots: 5 piece
3
Pour into a mold and bake for about 15-20 minutes. From this amount, I got one cake layer with a diameter of 26 cm, which I cut in half (vertically) and spread with cream.
4
For the cream: mix cottage cheese, Activia, coconut flakes, and sweetener. Add previously dissolved gelatin and refrigerate until thickened.
- Soft fat-free curd cheese: 200 g
- Plain natural yoghurt: 290 ml
- Desiccated coconut: 1 tablespoon
- Sugar substitute: to taste
- Gelatin: to taste
5
Spread the layers with cream, decorate, and place in the refrigerator to soak.
