Ingredients
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100g Shredded Carrot
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1 TBSP Almond powder
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2 TBSP Hazelnut powder
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6 Halves roughly ground Pecan nuts
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2 TBSP Coconut oil
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2 Egg
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3 TBSP Coconut sugar
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2 TBSP Almond Flour
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1 tsp Baking soda
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Salt
Overview
Grain free, rich in nuts with a carrot basis and no refined sugar this dessert is exceptionally healthy and will please many taste buds thanks to its amazing taste. Fore a more exotic or oriental version you can play with adding cinnamon and other spices. For a vegan version replace the 2 eggs by 2 flax eggs: 2 tablespoons ground flax + 6 tablespoons water, whisk together for 3 minutes
To be efficient the recipe uses already shredded carrots, reserve more time if you intend to shred them yourself (10‘)
This dish belongs to the menu
Tomato & basil flan, cider mussels and mini carrot cakes with pecan nuts
Utensils
- 1 Small non-stick skillet
- 1 Mixing bowl
- 1 Non-stick silicon mini cake mould (for at least 6 mini cakes)
Menu steps
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1
Done
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Preheat ovenPreheat oven at 165 degrees |
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2
Done
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Roast nutsIn a small non- stick skillet grill 1 TBSP almond powder, 2 TBSP hazelnut powder & 6 halves pecan nuts roughly ground while you prepare the cake mix, around 4-5 minutes (step 3) |
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3
Done
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Prepare cakeMix 100g shredded carrots, 2 eggs, 2 TBSP coconut oil, 3 TBSP coconut sugar, 2 TBSP almond flour, 1 tsp baking soda, 1 pinch of salt. Add the roasted nuts and mix again. Pour the mix in a non-stick silicon mini cake mould and bake for 45 minutes. Let cool on a grid until serving. Can be served lukewarm, add some colourful fruits on top for decoration |
