Carrot Cake

Name: Carrot Cake
Total time: 25 min
Yield: 687 g
Ingredients: Pecan 60 g; Fresh Carrot 130 g; Leavening Agent (Baking Powder) 6 g; Almond Flour 120 g; Oatmeal 90 g; Salt 1 g; Trusweet Allulose 50 g; Fresh Egg 110 piece; Soy Milk 20 ml; Greek Yogurt 100 g

Cook 25 min Difficulty NORMAL 1,520 kcal

#Slow Aging #Mediterranean Diet

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Ingredients

Main ingredients

Pecan 60 g
Fresh Carrot 130 g
Leavening Agent (Baking Powder) 6 g
Almond Flour 120 g
Oatmeal 90 g
Salt 1 g
Trusweet Allulose 50 g
Fresh Egg 2 piece
Soy Milk 20 ml
Greek Yogurt 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 101.29 g 24%

Protein 52.03 g 12%

Fat 122.31 g 64%

Serving size 687g

Cooking steps

1

Grate the carrots and set aside.
2

Combine eggs and sugar in a bowl and mix.
3

Add cooking oil and mix well.
4

Add flour, baking powder, and cinnamon powder to make the batter.
5

Stir in the grated carrots and chopped pecans.
6

Pour the batter into a mold and bake in the oven.

Carrot Cake

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