Carrot Cake

Name: Carrot Cake
Yield: 202 g
Ingredients: Leavening Agent (Baking Powder) 2 g; Cinnamon Powder 10 g; Light Cream Cheese 20 g; Peanut Butter Powder 20 g; Almond Flour 10 g; Toasted Walnut 15 g; Allulose Syrup 20 spoon; Almond Breeze Unsweetened 15 ml; Fresh Carrot 40 g; Raw Egg 50 g

415 kcal

#Low Sugar #Vegan

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Ingredients

Main ingredients

Leavening Agent (Baking Powder) 2 g
Cinnamon Powder 10 g
Light Cream Cheese 20 g
Peanut Butter Powder 20 g
Almond Flour 10 g
Toasted Walnut 15 g
Allulose Syrup 1 spoon
Almond Breeze Unsweetened 15 ml
Fresh Carrot 40 g

Seasonings/Sauce

Raw Egg 50 g

Nutrition summary

Carbohydrates 39.22 g 33%

Protein 22.88 g 19%

Fat 25.32 g 48%

Serving size 202g

Cooking steps

1

Wash the carrots thoroughly and grate them.
2

Add eggs and sugar to a bowl and whisk together.
3

Add cooking oil and mix well.
4

Sift in cake flour, baking powder, and cinnamon powder.
5

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

Pour the batter into a mold.
7

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

Carrot Cake

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