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Carrot cake

Ingredients
  • Carrots 100 g
  • Gluten 50 g
  • Almond flour, fine 50 g
  • Chopped almonds 25 g
  • Stevia-erythritol icing sugar 50 g
  • Aquafaba (chickpea water) 30 g
  • Cider Vinegar 1/2 teaspoon
  • Locust bean gum flour 1 pinch
  • Kanso MCT Margarine 83% 50 g
  • Baking soda 1 teaspoon
  • Lemon flavouring, Pure Flavour 4 drops
  • Vanilla flavouring, Pure Flavour 2 drops
  • Cinnamon 1 pinch
  • Salt 1 pinch
  • Mineral water as required
  • GLAZE
  • Stevia-erythritol icing sugar
  • Lemon flavouring
  • Hot water
Preparation
For 1 cake
  • Preheat the oven to 160 °C.
  • Peel the carrots and grate them finely.
  • Heat up the margarine in a saucepan/ microwave until it is liquid.
  • Whip the aquafaba with the cider vinegar and the locust bean gum flour in a tall container for about 3 minutes until stiff.
  • Stir the dry ingredients together in a mixing bowl. Add the grated carrots, liquid margarine and flavouring and stir well, then finally fold in the whipped aquafaba.
  • Pour the mixture into a silicone Bundt cake pan and bake at 160 °C for about 30 minutes.
  • For the glaze, work the icing sugar with the lemon flavouring and a few drops of hot water into a thick paste and spread on the hot cake. Leave to cool.
Nutritional values
For the entire recipe
Energy 1.000 kcal
Protein 55,3 g
Fat 81,5 g
Carbohydrates 11,4 g
Ketogenic Quotien 1,2:1
Ingredients
  • Carrots 100 g
  • Gluten 50 g
  • Almond flour, fine 50 g
  • Chopped almonds 25 g
  • Stevia-erythritol icing sugar 50 g
  • Aquafaba (chickpea water) 30 g
  • Cider Vinegar 1/2 teaspoon
  • Locust bean gum flour 1 pinch
  • Kanso MCT Margarine 83% 50 g
  • Baking soda 1 teaspoon
  • Lemon flavouring, Pure Flavour 4 drops
  • Vanilla flavouring, Pure Flavour 2 drops
  • Cinnamon 1 pinch
  • Salt 1 pinch
  • Mineral water as required
  • GLAZE
  • Stevia-erythritol icing sugar
  • Lemon flavouring
  • Hot water
Do you have a question?
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Hotline Germany
0800 181 3537