This moist carrot cake is sure to please the whole family. With this easy recipe, you can bake the most tender and fluffy carrot cake. Thanks to our special ingredients, you’ll enjoy higher quality protein, plus more vitamins and minerals. Plus, our JARMINO Beauty Collagen delivers an extra 80 mg of vitamin C per daily serving, essential for collagen production in your body.
Ingredients
- 4 eggs
- 100 g spelt flour type 630
- 50 g almond flour
- 375 g carrots
- 200 g ground almonds
- 200 g birch sugar (xylitol)
- 2 tbsp JARMINO Beauty Collagen
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 vanilla bean
- 100 ml neutral oil (sunflower or rapeseed oil)
- 1 pinch salt
Preparation
- Preheat your oven to 175°C (top and bottom heat). Finely grate the carrots and generously grease your springform pan.
- Separate the eggs and whisk the egg whites until stiff peaks form. In a mixing bowl, combine the flour, baking powder, birch sugar, vanilla bean, beauty collagen, salt, and cinnamon. Then stir in the oil and add the egg yolks.
- Gently fold the whipped egg whites into the batter until well combined.
- Finally, mix in the grated carrots and ground almonds, then pour the batter into your prepared springform pan.
- Bake the cake for about 50 minutes at the set temperature. After 50 minutes, perform a toothpick test – if batter clings to the toothpick, bake a little longer.
- When done, carefully remove the cake from the pan, transfer it to a wire rack, and allow it to cool completely. You can choose to cover the cake with a marzipan layer or decorate it with a dusting of powdered sugar.
Enjoy your meal!
Would you like to learn more about the best nutrition for leaky gut syndrome? Click here to find out more.
