Source: German food website 2011
Flour-less Carrot cake without butter
I’m the kind of person who always has an abundance of carrots on hand. I usually have 2 large bags in my weekly “bio-box”, so I’m always thinking how to use the carrot! I was on the hunt for a not-so typical carrot cake, and I think I finally found it. To recommend a cake recipe without flour or butter is something I thought I could never do with confidence. Usually with these ingredients missing, it’s an obvious folly. This recipe however, is packed with warmth and flavor. Healthy isn’t a stretch when I describe my new found flour-less carrot cake.
My thoughts are to continue my pursuit with this flour-less, butter-less cake to search for a vegan variety. My history with such vegan desserts hasn’t always been so successful. I’ve had many a failed experiments, but as I continue to pursue my vegan options, I’m also finding more lovely outcomes with my desserts. Carrots are abundant in the summer time, after passing a few long cooler months in the ground for size and color, when the carrots are ready, let’s use them for a cause well deserved.
A flour-less carrot cake is a good reason to toast to the season, and to our health.
Flourless Carrot Cake
- 300 gr carrots shredded
- 5 medium eggs
- 200 gr sugar
- 250 gr ground hazel nut
- 80 gr bread crumbs you could also substitute for corn meal, very fine though.
- 1/2 tsp baking powder
- 1/2 TBS cinnamon
- 1 TBS rum
- Combine the sugar and egg yolks and mix with mixer until thick and creamy. Set aside.
- In a separate bowl, whip the egg whites added with a little cold water until peaks form.
- In the egg yolk mixture, add the dry ingredients, and now stir in to the egg white mixture and combine. Pour into a buttered and floured cake pan.
- Bake @ 180ºC for about 1 hr. Cool and ice with a powder sugar/lemon juice mixture.