Low carb carrot cake from the tray

Ingredients  (for one tray, one casserole dish or a cake setting ring, approx. 40 x 25 cm)

Low carb or not? You decide! Would you prefer to bake the cake in the conventional manner? No problem. Simply use “normal” pudding powder and sugar or brown sugar instead of xylite.


For the carrot cake:

  • 6 eggs (size L)
  • Pinch of salt
  • 100 g Xylit or brown sugar
  • 100 ml neutral cooking oil
  • pulp of 1/2 vanilla pod (or 1 knife tip grounded vanilla or 2 tbs vanilla extract) – rest of the vanilla pulp is for the topping!
  • 100 g grounded walnuts
  • 200 g grounded hazelnuts
  • 1/2 sachet baking powder (10g)
  • 70 g vanilla powder
  • 1 heaping tsp cinnamon
  • 300 g fine grated carrots
  • 1 organic lemon, peel and juice


For the topping:

  • 1/2 jar (100 g) Maintal apricot fruit spread 50% less sugar
  • 250 g cream cheese
  • 250 g curd (20 or 40% - it's your choice)
  • pulp of 1/2 vanilla pod
  • optionally, 50-60 g powder xylite or powder erythritol, if you like your topping sweet – I leave it as it is; the sweetness comes from the Maintal apricot jam 50% less sugar.


Optionally: Easter eggs, hares, crumble for the decoration (that is not low carb but the family will eat the decoration). Pistachios also look nice and springlike!

Preparation

Carrot Cake

  • For the low carb carrot cake from the tray, first preheat the oven to 175° upper/lower heat.
  • Lay out the tray with baking paper; if you use a cake form, you should grease it.
  • Separate the eggs and whip the egg whites with a pinch of salt.
  • Put to one side.
  • Cut up the vanilla pod longways and scrape out the pulp.
  • Whisk the egg yolks, the vanilla, the sweet and the oil with the balloon whisk until the sweet has come loose and everything is light-coloured and creamy.
  • During this time, peel and finely grate the carrots.
  • Wash and dry off the lemon, grate the zest and squeeze out the juice.
  • Mix together the nuts, the pudding powder, the cream of tartar baking powder and the cinnamon and mix it into the whipped egg mixture.
  • Add the carrots, the lemon zest and the lemon juice and mix everything together well.
  • Mix in 1/3 of the whisked egg white (I do this with the food processor); fold in the rest gently by hand.
  • Place the dough on the tray or in the casserole dish, spread smoothly and bake on the middle shelf for 40 minutes.
  • Take out of the oven and leave to cool completely.


Topping

  • If the low carb carrot cake from the tray is cold, the topping can go on!
  • First, put the Maintal apricot jam 50% less sugar into a small pot with 4 tbsp. water and heat while stirring.
  • Spread on the carrot cake with a pallet, a knife or the back of a tablespoon and leave to stand for 20 minutes.
  • Meanwhile, whisk 250 g cream cheese and 250 g low-fat curd with the first of the vanilla pulps with a balloon whisk and sweet to taste.
  • Spread on the carrot cake. This does not have to be exact; a slightly uneven surface is, in fact, really nice.
  • Decorate the low carb carrot cake from the tray, cut into pieces and enjoy!


A recipe idea from food blogger ol(l)a die Kochfee - Stressfrei genießen: https://www.holladiekochfee.de/

 

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