This fragrant carrot cake is soft and fluffy, super light and it is made with no gluten, no dairy, and no artificial sugars! The recipe is also super simple, all you need is a blender and a few minutes of your time.
Total Time
1hr
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
6
Ingredients
•
3/4
cup
Rice Flour
•
3
Tbsp
Corn Starch
•
0.5
oz
Baking Powder
•
1
pinch
Salt
•
1
Organic Egg
•
4
Tbsp
Eggs
•
1
cup
Carrots
•
1/3
cup
Soy Yogurt
•
0.5
oz
Grapeseed Oil
•
1
tsp
Ground Cinnamon
•
as needed
Ground Ginger
•
4
Tbsp
Granulated Erythritol
•
to taste
Chopped
Almonds
•
to taste
Chopped
Pistachios
Cooking Instructions
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.
2.
Next add to the food processor one whole Organic Egg (1) and Egg Whites (4 Tbsp) whites, Ground Cinnamon (1 tsp), Ground Ginger (as needed), Granulated Erythritol (4 Tbsp), Soy Yogurt (1/3 cup), and Grapeseed Oil (0.5 oz). Pulse a few times or beat well with a whisk.
3.
Lastly, add the Rice Flour (3/4 cup), Corn Starch (3 Tbsp), Baking Powder (0.5 oz), and Salt (1 pinch) and pulse it a few more times.
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).
5.
Preheat your oven to 350 degrees F (180 degrees C).
6.
Bake in the preheated oven at 350 degrees F (180 degrees C) for about 45-50 minutes.
7.
Let the cake cool down completely before removing it from the pan. Slice it and serve it up!
Author's Notes
You can serve it as it is, for a nice breakfast or an afternoon snack, or with a dollop of my Orange Cream for a delicious dessert!
Nutrition Per Serving
CALORIES
162
FAT
5.4 g
PROTEIN
4.2 g
CARBS
23.2 g
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