Low-carb carrot cake with extra protein
from Paulina
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.
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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1
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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2
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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3
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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4
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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5
Spread the frosting over the cooled cake. Decorate with grated carrot or coarsely chopped nuts as desired.
