For two years, when I cook muffins or cakes for my day to day, I try to make them without added sugar. I admit that it is difficult to get used to them at first. Re-educating a palate so used to sugar is not easy. But there are recipes, like this one carrot cake without added sugar, which contribute to making it much easier.
Tender, fluffy and slightly moist. This carrot cake has a texture that makes it very pleasant to the palate. In addition, it has a delicious flavor and is easy to prepare, we cannot ask for more! It is ideal as a breakfast or a snack with a cup of coffee or a cold vegetable drink, but you can also transform it into a striking dessert.
To make this simple cake a carrot cake you only need a cheese frosting. Open the cake in half, fill it with the cheese frosting and take advantage of the remaining frosting to cover the cake. With these simple steps you will have turned a simple cake into an attractive dessert to end a celebration.
The recipe
- 95 g. of dates
- 300 g. grated carrot
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 4 eggs L
- 150 g. ground almond
- 16 g. chemical yeast
- We put the dates to soak in hot water for 10 minutes.
- We heat the oven to 180ºC.
- After 10 minutes we crush the dates in a bowl, carrots, cinnamon, ginger and eggs.
- Then we incorporate the almond flour and the chemical yeast and mix until obtaining a homogeneous dough.
- We pour the table well into a moldwell of pudding, well round about 15 centimeters in diameter, previously greased or lined, and smooth the surface.
- Bake 50 minutes at 180ºC or until the cake is done. Watch from minute 40, each oven is different!
- Let the cake rest for a few minutes out of the oven and then unmold on a rack so that it finishes cooling down.
- We enjoyed the carrot cake with no added sugar on its own or with a coffee.