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🍰 Carrot Cake with Cream Cheese Glaze

164 kcal · 30 min · 4 servings

Ingredients

• 250 g carrots
• 6 eggs
• 1 pinch salt
• 125 g honey
• 1 organic lemon (zest)
• 300 g ground almond kernels
• 100 g spelt wholemeal flour
• 150 g apple sauce (no sugar)
• 2 g agar-agar (0.5 tsp)
• 400 g cream cheese (16% fat absolute)
• 100 g yogurt (1.5% fat)
• 50 g coconut blossom sugar

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Grate the carrots very finely.
3. 3. Separate the eggs. Keep the yolks apart from the whites.
4. 4. Add a pinch of salt, honey, and lemon zest to the egg yolks.
5. 5. Whisk the yolk mixture until creamy.
6. 6. Beat the egg whites until stiff.
7. 7. Form a stiff meringue.
8. 8. Mix the almonds with the flour.
9. 9. Add the grated carrots to the almond-flour mixture.
10. 10. Take one-third of the egg whites.
11. 11. Fold the egg whites into the yolk mixture.
12. 12. Mix the mass well.
13. 13. Add the remaining egg whites.
14. 14. Sprinkle the almond-carrot mixture on top.
15. 15. Mix everything with a wooden spoon.
16. 16. Mix the ingredients very gently.
17. 17. Line the bottom of a baking pan with parchment paper.
18. 18. Pour the batter into the pan.
19. 19. Smooth out the batter.
20. 20. Preheat the oven to 180 °C.
21. 21. Bake the cake for about 50 minutes.
22. 22. Use convection at 160 °C or gas mark 2–3.
23. 23. Remove the cake from the oven.
24. 24. Let the cake cool in the pan.
25. 25. Put the apple puree in a pot.
26. 26. Simmer the apple puree over medium heat.
27. 27. Stir in the agar-agar.
28. 28. Invert the cake.
29. 29. The smooth bottom should be on top.
30. 30. Remove the parchment paper.
31. 31. Spread the hot apple puree over the surface.
32. 32. Spread the apple puree over the edges as well.
33. 33. Mix cream cheese, yogurt, and coconut blossom sugar until smooth.
34. 34. Spread the glaze over the cake.
35. 35. Refrigerate the cake until serving.

Nutrition per serving

• kcal: 164
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 11 g