Cooking Instructions
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Step 1
Wash and peel
Carrots (1 cup)
then pulse them in your food processor, if you don’t have one you can just finely grate them.
Step 2
Next add to the food processor one whole
Organic Egg (1)
and
Egg Whites (4 Tbsp)
whites,
Ground Cinnamon (1 tsp)
,
Ground Ginger (1/2 tsp)
,
Granulated Erythritol (1/4 cup)
,
Soy Yogurt (1/3 cup)
, and
Grapeseed Oil (0.5 oz)
. Pulse a few times or beat well with a whisk.
Step 3
Lastly, add the
Rice Flour (3/4 cup)
,
Corn Starch (3 Tbsp)
,
Baking Powder (1 Tbsp)
, and
Salt (1 pinch)
and pulse it a few more times.
Step 4
Pour the mixture into a 7-inch cake pan (previously oiled and lightly floured), cover the top with some
Almonds (to taste)
and
Pistachios (to taste)
.
Step 5
Preheat your oven to 350 degrees F (180 degrees C).
Step 6
Bake in the preheated oven at 350 degrees F (180 degrees C) for about 45-50 minutes.
Step 7
Let the cake cool down completely before removing it from the pan. Slice it and serve it up!
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