Flourless Carrot Cake
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
An excellent recipe: airy, light, and porous cake, completely flourless. Choose sweet carrots, as their flavor affects the taste of the cake itself.
Ingredients
- Carrots - 14.1 oz
- Chicken Eggs - 4 pieces
- Maple syrup - 5 tablespoons
- Cinnamon - 1 tablespoon
- Baking Powder - ½ g
- Almonds - 14.1 oz
- Butter - 1.8 oz
- Soft Cottage Cheese - 5.3 oz
Step by Step guide
Step 1
First, preheat the oven to 302°F.
Step 2
Peel the carrots, cut them into small pieces, and blend them until smooth. You can also grate them finely.
Step 3
Separate the eggs into yolks and whites. Whisk the yolks with maple syrup and cinnamon for 2–3 minutes.
Step 4
Crush the almonds and add them to the whipped mixture. Also, add the blended carrots and baking powder, and mix thoroughly.
Step 5
Whisk the egg whites for 3–5 minutes, then gently fold them into the carrot-nut mixture.
Step 6
Line the bottom of the baking pan with parchment paper, grease it with butter, and sprinkle with breadcrumbs.
Step 7
Transfer the mixture into the pan, smooth it out, place it in the preheated oven, and bake for 50 minutes.
Step 8
After that, remove the cake, let it cool, and then carefully remove it from the pan.
Step 9
For the cream, whip the soft butter, cottage cheese, and maple syrup until fluffy. This should take about 7 minutes.
Step 10
Then spread the cream over the surface of the cake. Optionally, you can decorate the cake with canned or fresh fruits.
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