Carrot Cake

Name: Carrot Cake
Yield: 342 g
Ingredients: Coconut oil 10 g; Stevia (sugar substitute) 35 g; Seoul Milk Pure Greek Yogurt Plain 70 g; Walnut 20 Handful; Psyllium husk powder 5 g; Cinnamon powder 10 g; Leavening/Baking powder 2 g; Light cream cheese 20 g; Peanut butter powder 4 g; Almond flour 46 g; Liquid allulose 20 Spoon; Fresh carrot 50 g; Fresh egg 50 g

727 kcal

#Low sugar #Vegan

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Ingredients

Main ingredients

Coconut oil 10 g
Stevia (sugar substitute) 35 g
Seoul Milk Pure Greek Yogurt Plain 70 g
Walnut 1 Handful
Psyllium husk powder 5 g
Cinnamon powder 10 g
Leavening/Baking powder 2 g
Light cream cheese 20 g
Peanut butter powder 4 g
Almond flour 46 g
Liquid allulose 1 Spoon
Fresh carrot 50 g

Seasonings/Sauce

Fresh egg 50 g

Nutrition summary

Carbohydrates 82.8 g 35%

Protein 27.01 g 11%

Fat 57.41 g 54%

Serving size 342g

Cooking steps

1

Prepare finely grated carrots.
2

In a bowl, mix eggs, sweetener, and cooking oil.
3

Sift in flour, baking powder, and cinnamon powder, then mix well.
4

Add the finely grated carrots and chopped nuts and mix evenly.
5

Pour the batter into the pan.
6

Bake in a preheated oven at 170°C for 35 minutes.

Carrot Cake

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