• 60 minutes
  • 8 servings

Ingredients

Cake

  • 3 eggs at room temperature
  • 160 g (2 dl or 3/4 cup) granulated sweetener, or 2-3 tbsp stevia
  • 2 cups (5 dl) flour of your choice, suggestion: almond or coconut flour
  • 250 g carrots, peeled and grated
  • 1,5 tsp baking powder
  • 1 tsp baking soda
  • 1,5 tsp cinnamon
  • 1/2 teaspoon ginger powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 dl quark
  • 1 tbsp water
  • 1 tbsp coconut oil or canola oilFrosting
  • 200g cream cheese
  • 1,5 dl quark/ricotta cheese
  • stevia or other sweetener to taste (I used approximately 1 tbsp)
  • vanilla powder (optional)

Instructions

  1. Preheat the oven to 340°F  (170°C).
  2. Beat eggs and sweetener with a mixer on high speed for about 5-6 minutes or until mixture has thickened and turned a very pale yellow.
  3. Mix the dry ingredients in a bowl and add the egg-mixture.
  4. Mix quark and water together and add to the rest of the batter.
  5. Grease a 10″ (26 cm) spring form with removable bottom with oil. Distribute the batter.
  6. Bake in the preheated oven for 35-40 min. Let the cake cool for 30 min.
  7. Add cream cheese, quark/ricotta cheese, sweetener and vanilla powder in a bowl and beat until thoroughly blended.
  8. Using a spatula spread the frosting to cover top and sides of the cake.

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