Sugar-free Carrot Cake

Sugar-free Carrot Cake

A healthy version of the Brazilian classic: fluffy carrot cake with a creamy chocolate ganache.

Time: 85 min · Servings: 8 · Calories: 420 kcal

Ingredients

Method

  1. Add carrots, eggs, oil, and sweetener to a blender.
  2. Blend on high speed until a shiny, homogeneous cream is obtained.
  3. Sift the oat flour into a large bowl.
  4. Pour the blender mixture over the flour and stir with a spatula until combined.
  5. Add the baking powder and mix gently to aerate the dough.
  6. Grease an oven-safe pan with a little oil.
  7. Preheat the oven to 180°C.
  8. Pour the batter into the greased pan.
  9. Bake for 35 minutes, or until a toothpick inserted comes out clean.
  10. Remove from the oven and let cool completely before unmolding.
  11. Combine heavy cream, cocoa powder, sweetener, and butter in a small pot.
  12. Cook over medium heat, stirring constantly with a spatula.
  13. Reduce heat and continue stirring until the mixture thickens and acquires a creamy, shiny consistency.
  14. Cut the cake in half lengthwise to get two layers.
  15. Spread a layer of chocolate cream over the base of the cake.
  16. Place the other half of the cake on top.
  17. Cover the entire surface with the rest of the chocolate cream and cut into square portions.

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