Flourless Carrot Cake
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
Flourless Carrot Cake
Ingredients
- Chicken Egg - 2 pieces
- Oat flakes - 1 cup
- Kefir - 1 cup
- Sugar - 2 cups
- Carrot - 10.6 oz
- Corn Starch - 2 tablespoons
- Activated Baking Soda - 1 teaspoon
- Corn Flour for Polenta - 4 tablespoons
- Vegetable Oil - to taste
- Sour Cream - 8.8 oz
- Orange zest - to taste
Step by Step guide
Step 1
Grind the quick-cooking oat flakes into flour.
Step 2
Grate the carrots (I used 2 large ones) on a fine grater.
Step 3
Whisk the eggs with 1 cup of sugar, add kefir, and a teaspoon of baking soda, mixing until the sugar is fully dissolved.
Step 4
Add the cornstarch and then the grated carrots. Mix everything with a whisk; the batter should resemble pancake batter. Add the corn flour (I used 4 tablespoons), and the mixture should be thick! Let this mixture sit for 10 minutes.
Step 5
Prepare the cream: Mix the sour cream with sugar and add the zest of 1 orange. Stir until the sugar is dissolved and place in the freezer for 10 minutes to thicken the sour cream.
Step 6
Bake the layers for our cake. Grease a small diameter frying pan with vegetable oil and cook pancakes from the resulting mixture. Cook on low heat under a lid for about 2 minutes on each side, flipping carefully. My pancakes rose about 1.5 cm, resulting in fluffy layers.
Step 7
Cool the layers and spread with cream.
Step 8
Sprinkle with grated chocolate or sprinkles on top. For better flavor, refrigerate for a couple of hours to allow it to soak in!
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