Our carrot cake with frosting is just as delicious as the original, but low-carb and without added sugar . It's also high in protein and contains healthy fats from hazelnuts and almonds that will keep you feeling full for longer.
Low-carb carrot cake with extra protein
Carrot cake without added sugar, but with plenty of protein.
MediumLevel
60 min.working hours
from Paulina
Ingredients
-
50 g
- 4 eggs
- Pinch of salt
- 125 gground hazelnuts
- 125 gground almonds
- 1 packetbaking powder
- 1/2 tspcinnamon
- 320 ggrated carrots
For the glaze
- 30 g SHEKO Vanilla Powder
- 200g Light cream cheese
Nutritional values per serving
Makes a total of 10 pieces. Nutritional information is per piece:
255.4
calories
15.2 g
protein
5.7 g
carbohydrates
18.5 g
Fat
preparation
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First, preheat the oven to 180°C (top/bottom heat). Separate the eggs , put the egg whites and a pinch of salt in a bowl and beat until stiff .
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In a separate bowl, combine ground hazelnuts , ground almonds , 50g SHEKO vanilla powder, baking powder , and cinnamon . First, mix in the grated carrots , then the egg yolks . Finally, gently fold in the beaten egg whites.
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Line a 25 cm loaf tin with baking paper and pour in the batter . Bake in the oven for approximately 40-45 minutes . It's best to check when the carrot cake is done with a toothpick: as soon as no batter sticks to the toothpick, it's ready to take out of the oven.
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Let the cake cool in the pan, then carefully remove it . Meanwhile, you can prepare the frosting:
Mix the cream cheese with SHEKO vanilla powder . The 30g is a guideline; more or less can be used depending on taste and desired consistency.
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Spread the frosting over the cooled cake. Decorate with grated carrot or coarsely chopped nuts as desired.
By the way
Because of the typical American frosting made with creamy cream cheese, the carrot cake absolutely must be refrigerated. It will keep there for up to three days – provided no bunny comes along and gobbles it all up beforehand.