Omg, this cake is so good. It proves that you can bake without white sugar and wheat flour. I promise that you will not notice that it is a healthier kind of cake. I found the recipe on Sanni's blog and as she says the cake is incredibly moist and delicious.
Morotskaka, low-carb
1 ägg
3 msk erytritol
0,5 dl grädde
40 g smör, smält
0,5 dl mandelmjöl
0,5 dl hasselnötsmjöl
0,5 tsk bakpulver
0,5 tsk kanel
0,5 tsk kardemumma
en nypa ingefära
1,5 dl fint riven morot
frosting
3 msk philadelphiaost
1 tsk grädde
6 droppar vanilj NuStevia
3 droppar citron NuStevia
Värm ugnen till 175 C grader. Vispa ägg och socker fluffigt. Tillsätt grädde, smör, de torra ingredienserna och riven morot. Blanda tills slät. Häll smeten i en liten bakform klädd med bakplåtspapper. Grädda i ugnen i 30 minuter.
Blanda alla ingredienser för frostingen och bred på den svalnade kakan.
Carrot cake, low-carb
1 egg
3 tbsp erythritol
0.5 dl cream
40 g butter, melted
0.5 dl almond flour
0.5 dl hazelnut flour
0.5 tsp baking powder
0.5 tsp cinnamon
0.5 tsp cardamom
a pinch of ginger
1.5 dl finely grated carrot
frosting
3 tbsp cream cheese
1 tsp whip cream
6 drops vanilla NuStevia
3 drops lemon NuStevia
Preheat oven to 175 C degrees. Beat eggs and sugar until fluffy. Add cream, butter, dry ingredients and grated carrot. Mix until smooth. Pour batter into a small baking pan lined with baking paper. Bake in the oven for 30 minutes.
Mix all the ingredients for the frosting and spread on the cooled cake.
1 Comments
Den ser jättesaftig ut!
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