Gorgeous flourless carrot cake

Creating a flourless, low-carb carrot cake without using oatmeal is a fantastic idea for those following a gluten-free or low-carb diet. The key to achieving a moist and delicious carrot cake without traditional flour or oatmeal lies in using alternative ingredients that add structure and flavor. Here’s a recipe tailored to your requirements:

Ingredients:

200 grams of carrots, grated

2 large eggs

2-3 tablespoons of honey

1 teaspoon of baking soda

2-3 drops of wine vinegar

200 grams of ground almonds

A pinch of cinnamon powder

A pinch of salt

For the cream:

150 grams of cottage cheese, at room temperature

25 grams of cow butter, at room temperature

1 tablespoon of honey

Directions:

Preheat your oven to 180°C (350°F) and line an 8-inch cake pan with parchment paper.

Mix the baking soda and vinegar in a small dish and set aside for a minute.

In a large bowl, combine the grated carrots, eggs, honey, the baking soda-vinegar mixture, ground almonds, cinnamon, and salt until well combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the cream, beat the cottage cheese, butter, and honey until smooth and creamy.

Once the cake is cool, spread the cream over the top of the cake.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 350 kcal | Servings: 8 servings