Carrot Cake

Name: Carrot Cake
Total time: 20 min
Yield: 312 g
Ingredients: Raw Egg 55 pcs; Psyllium Husk Powder 5 g; Almond Flour 50 g; Liquid Allulose 50 ml; Fresh Cream 50 ml; Greek Yogurt 100 cup; Cinnamon Powder 2 g

Cook 20 min Difficulty NORMAL 671 kcal

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Ingredients

Main ingredients

Raw Egg 1 pcs
Psyllium Husk Powder 5 g
Almond Flour 50 g
Liquid Allulose 50 ml
Fresh Cream 50 ml
Greek Yogurt 1 cup

Seasonings/Sauce

Cinnamon Powder 2 g

Nutrition summary

Carbohydrates 58.67 g 28%

Protein 22.59 g 11%

Fat 55.94 g 61%

Serving size 312g

Cooking steps

1

Wash the carrots thoroughly and grate them finely.
2

In a bowl, combine eggs, sugar, and vegetable oil.
3

Sift cake flour, baking powder, and salt into the mixture and stir.
4

Add the grated carrots, chopped walnuts, and cinnamon powder, and mix well.
5

Pour the batter into a pan and bake in a preheated oven at 170°C.

Carrot Cake

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