Carrot cake without flour
The carrot in this cake adds a beautiful color and incredible moistness, surprisingly without tasting like the vegetable itself. Originating in 19th-century Switzerland, particularly in the "carrot canton" around Aarau, it was created by farmers who had an abundance of carrots.
Low-Carb Carrot Cake Sweetened with Erythritol
We've given the traditional recipe a modern, low-carb makeover. We use almond flour to make the cake lighter and naturally gluten-free. Instead of sugar, we sweeten it with Xucker Light and Xucker Bronze, calorie-free sugar substitutes that deliver the same delicious sweetness as regular sugar.
Instructions
- Preheat the oven to 180°C (350°F) convection and grease a springform pan well.
- Peel and finely grate the carrots using a vegetable grater.
- Separate the eggs and beat the egg whites with a hand mixer until very stiff.
- In a separate bowl, combine the egg yolks, Xucker, and vanilla bean seeds. Beat until the mixture is light and airy.
- Stir the grated carrots, almond flour, and baking powder into the yolk mixture.
- Once everything is well combined, gently fold in the beaten egg whites in batches, preserving as much air in the batter as possible.
- Pour the batter into the prepared springform pan and smooth the top. Bake on the middle rack of the oven for about 40 minutes.
- Perform a toothpick test to check if the cake is done. If the toothpick comes out with any batter clinging to it, bake for another 5 minutes.
- Remove the cake from the oven and let it cool completely.
- Mix the cream cheese with powdered erythritol and spread it over the cooled cake.
- Decorate the cake with carrot strips and almonds, as desired. Enjoy!
Tip: The grated carrots and almond flour make this carrot cake very moist and nutty in flavor. A layer of dark chocolate would also complement its aroma beautifully.
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