Sugar-free carrot cake

Step 1/4

• ⅝ eggs
• 36 g carrots
• ¼ banana (overripe)
• ⅝ tbsp maple syrup

• oven
• 2 bowls
• hand mixer with beaters
• grater

Preheat oven to 180°C/350°F. Separate eggs into two bowls. Finely grate carrots, mash banana with a fork, and add both to the egg yolks. Add some maple syrup and mix using a stand mixer or hand mixer with beaters.

Step 2/4

• 26 g ground almonds
• 10 g whole-wheat spelt flour
• ¼ tsp baking powder
• ⅛ tsp ground cinnamon
• ⅛ tsp salt

• rubber spatula

Add ground almonds, whole-grain spelt flour, baking powder, and cinnamon to the mixture and mix well. Beat the egg whites with some salt and gently fold into batter.

Step 3/4

• 20 g apricot jam
• coconut oil (for greasing)
• whole-wheat spelt flour (for dusting)

• springform pan (8 in.)
• rubber spatula
• serrated knife
• wire rack (optional)
• offset spatula (optional)

Grease and flour a cake pan and transfer batter to pan. Transfer to oven and bake for approx. 35 min. at 180 °C/350 °F, or until a toothpick comes out clean. Remove from oven and let cool completely. Remove springform and slice cake horizontally. Coat bottom half with apricot jam and set upper half on top.

Step 4/4

• 8 g cocoa butter
• ⅜ tbsp maple syrup
• ⅜ tsp unsweetened cocoa powder

• pot (small)
• whisk

For the glaze, carefully melt cocoa butter in a small saucepan over low heat. Remove from heat. Whisk in maple syrup and cocoa powder. Coat cake with the glaze. Enjoy!

Enjoy your meal!