Carrot Cake Recipe
Simple, delicious, absolutely not harmful, I would say the right dessert. Without any problems-a wonderful result. I really like carrot cakes.
Servings
6
Cook Time
50minutes
Servings
6
Cook Time
50minutes
Ingredients
Instructions
  1. Carrots wash, peel, grate on a small grater. Add loose ingredients (flour, coconut, nutmeg, sweetener). I recommend mixing immediately. Otherwise, carrots will let the juice, and the flour will absorb it and get a lump.
  2. Separate the whites from the yolks. Proteins beat until strong peaks with a pinch of salt. Gently stir into the carrot mixture.
  3. Put a layer not thicker than 1 cm on a baking sheet, bake for 30 minutes in a preheated 200 gr. oven. It is better to do it on a silicone Mat. If you use parchment-a little grease it with oil, and when ready, turn the cake parchment up, moisten a little water and wait a minute. So baking paper (or parchment) will depart better. Ready cake cut into rectangles of the desired shape.
  4. At this time, mix in a bowl suitable for heating on the stove milk and yolks. To reduce fat content milk can be take 3 to 1 with water. And to taste add vanilla, sugar is possible. Over low heat, stirring all the time bring to a boil, turn off the heat and cool.
  5. After cooling the milk, 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 it starting from the instructions on the package of gelatin. Add to the curd-milk mass and beat again. Add the chopped prunes (optional). And collect our cakes. I did it in molds. Do not worry that our cream is liquid, everything will thicken!
  6. I recommend to leave overnight in the refrigerator. After pulling out of the mold dessert, decorate nuts, cocoa, grated chocolate (not for diet of course).

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