Carrot Cake Recipe
Simple, delicious, absolutely not harmful, I would say, the right dessert. Without any problems – a wonderful result. I really like carrot pies.
Servings
6
Cook Time
50minutes
Servings
6
Cook Time
50minutes
Ingredients
Instructions
  1. Wash, peel, and grate the carrots on a fine grater. Add the bulk ingredients (flour, coconut chips, nutmeg, sweetener). I recommend mixing immediately. Otherwise, the carrot will release the juice, and the flour will absorb it and get a lump.
  2. Separate the whites from the yolks. Whisk the whites to strong peaks with a pinch of salt. Gently mix with the carrot mixture.
  3. Place on a baking sheet with a layer no thicker than 1 cm, bake for 30 minutes in a preheated 200 gr. oven. It is better to do this on a silicone mat. If you use parchment, brush it with oil a little, and when the cake is ready, turn the parchment upside down, moisten with a small amount of water and wait a minute. So baking paper (or parchment) will be better off. Cut the finished cake into rectangles of the desired shape.
  4. At this time, mix the milk and yolks in a bowl suitable for heating on the stove. To reduce fat content, milk can be diluted with water in a ratio of 3 to 1. And add vanilla to taste, sugar can be added. On low heat, stirring all the time, bring to a boil, turn off the heat and cool.
  5. After the milk has cooled, add the soft cottage cheese and beat with a mixer. Soak the gelatin, let it swell. Then I dissolved it in the microwave for 1 minute. You do this by following the instructions on the gelatin package. Add to the curd-milk mass and whisk again. Add chopped prunes (optional). And collect our cakes. I did it in molds. Don’t worry that our cream is liquid, everything will thicken!
  6. I recommend leaving it in the refrigerator overnight. After taking the dessert out of the mold, decorate with nuts, cocoa, grated chocolate (not for dietary, of course).
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