Carrot Cake

Name: Carrot Cake
Yield: 600 g
Ingredients: Almond 20 g; Raw Egg 110 pcs; Almond Breeze Unsweetened 100 ml; Allulose Liquid 140 tbsp; Fresh Carrot 170 g; Almond Flour (1T:16g) 60 g

711 kcal

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Ingredients

Main ingredients

Almond 20 g
Raw Egg 2 pcs
Almond Breeze Unsweetened 100 ml
Allulose Liquid 7 tbsp
Fresh Carrot 170 g
Almond Flour (1T:16g) 60 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 133.88 g 47%

Protein 35.15 g 12%

Fat 50.34 g 40%

Serving size 600g

Cooking steps

1

Finely grate the carrot and set aside.
2

Add eggs and sugar to a bowl and mix well.
3

Add cooking oil and mix again.
4

Sift in flour, baking powder, and cinnamon powder, then mix.
5

Add the grated carrot and salt, and mix evenly.
6

Pour the batter into an oven pan.
7

Bake in a preheated oven at 180°C (356°F) for 30-35 minutes.
8

After cooling, top with cream cheese frosting.

Carrot Cake

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