This carrot cake is high in vitamins and fiber, and completely free of sugar, flour, and eggs. But it is very tasty, with it the tea party will be much more pleasant!
Carrot cake – ingredients:
Crusts for cake without eggs:
carrot 500-600 g
walnuts 250 g
royal dates 400 g
coconut shavings 50 g
cinnamon 1 teaspoon
Cream for carrot cake:
sunflower seeds 500 g
lemon juice 30-50 ml
coconut oil 150 g
Jerusalem artichoke syrup 200 gvanilla 1 pod
Preparation:
Step 1. Peel the carrots and grind them on a fine grater, then with the S-blade in a blender. Also, in a blender, grind everything you need for cakes: walnuts, dates. Mix all the ingredients, you should get a sticky and tasty mass. Several nuts can be left whole.
Step 2. For sugar-free cake cream, soak sunflower seeds in water (you can also use cashews) overnight. Grind them in a blender with lemon juice, syrup and vanilla, at the end add coconut oil and beat again in a blender until smooth.
Step 3. Assemble the cake without flour in a detachable form. Cover the form with parchment, lay out the first layer of dough and level the mass by tamping it. Pour a third of the cream on the “dough” and put it in the freezer for several hours. Then put the second layer of dough, and another ⅔ of the cream and put the cake in the freezer again, and the remaining cream in the refrigerator. The layers should be hard enough so that the cake is flat when cut.
Step 4. When the carrot cake is frozen, it should be removed from the mold and covered with the remaining cream using a silicone spatula or spatula. Decorate with whatever is in the house: berries, nuts, cocoa/cinnamon, to your own taste.
Carrot cake without eggs, flour, sugar is ready! Delicious!