Carrot cake
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 |