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.
Next add to the food processor one whole
Organic Egg (1)
Egg Whites (4 Tbsp)
Ground Cinnamon (1 tsp)
Ground Ginger (1/2 tsp)
Granulated Erythritol (1/4 cup)
Soy Yogurt (1/3 cup)
Grapeseed Oil (0.5 oz)
. Pulse a few times or beat well with a whisk.
Lastly, add the
Rice Flour (3/4 cup)
Corn Starch (3 Tbsp)
Baking Powder (1 Tbsp)
Salt (1 pinch)
and pulse it a few more times.
Pour the mixture into a 7-inch cake pan (previously oiled and lightly floured), cover the top with some
Almonds (to taste)
Pistachios (to taste)
Preheat your oven to 350 degrees F (180 degrees C).
Bake in the preheated oven at 350 degrees F (180 degrees C) for about 45-50 minutes.
Let the cake cool down completely before removing it from the pan. Slice it and serve it up!