Moist Carrot Cake Without Sugar
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g carrot (s)
- 50 g almonds, round
- 250 g hazelnuts, round
- 200 g soft dates
- 6 egg (s)
- 100 g butter
- 0.5 ½ lemon (s), untreated
- some cinnamon powder (Ceylon cinnamon)
- some ginger powder
- 0.25 ¼ vanilla pod (s), including the pulp
- 100 g flour
- 2 teaspoons baking soda
- some butter for the pan
- 2 tablespoon, heaped breadcrumbs for the form
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C (convection). Finely grate the carrots and mix with the nuts in a large bowl. Separate the eggs and put the yolks with the dates in a kitchen mesh. Beat the egg whites until stiff.
- Puree the egg yolks and dates into a paste. Gradually mix in the butter in small pieces. Now stir in the lemon zest, cinnamon, ginger powder and the pulp of the vanilla pod. Mix the paste with the carrots.
- Mix the flour with the baking soda and also fold into the carrots. Now carefully fold in the egg whites.
- Grease the baking pan with a little butter. If possible, line the bottom and sides with baking paper (e.g. for cake or box tins). Sprinkle the rest of the tin with breadcrumbs.
- Note: silicone molds didn`t work for me with this recipe. Muffin tins are also difficult as the cake will be very moist.
- Pour the dough into the pan, smooth it out and bake on the middle rack for about 30 - 50 minutes, depending on the height of the baking pan. Test the cooking condition with a skewer. No liquid dough should stick to the skewer when piercing. Then let the cake cool down and only then remove it from the mold.
- This goes well as a topping e.g., Date and caramel sauce and almond flakes or almond slivers (not suitable for babies) or a curd cream, as with my curd pancakes.
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