The Best Carrot Cake

Literally, I do not think… there is any word needed to describe taste of this cake.

But as now, at this moment.. Listening this gripping piano music. An absolute calmness. Rendered light. Smell of spices and my cat having crazy moments jumping over walls. That’s my happiness.

And I must admit to being able to create these sweet options in more responsible way, for our metabolic health. I am grateful. For awareness, for choices, for wealth.

Yes guys, all starts in our gut. I will repeat it until end of my life, We are what we eat.

INGREDIENTS

2 eggs

100 g of fine powdered erythrytol/ksylitol etc.

150 ml of vegetable oil

200 g finely grated carrot

50 g chopped walnuts or pecans + for decoration

100 ml of pear mousse or apple (whatever you have)

50 g coconut flakes

200 g of spelt flour

1/2 teaspoon of baking powder

1 teaspoon each of baking soda and cinnamon

pinch of salt

PREPARATION

Warm the eggs at room temperature. Beat them until they double in volume. Add erythrytol and continue to beat until the mixture is smooth and fluffy. Still beating at high speed, add the oil in a continuous, thin stream.

Add carrots, pineapple, nuts, coconut flakes and mix gently. Preheat the oven to 150 degrees C.

Sift the flour into a separate bowl, add baking powder, baking soda, cinnamon and salt and mix.

Pour into the bowl with the carrots and gently combine all the ingredients.

Place the dough in a 24 cm diameter baking tin lined with baking paper. Bake for 1 hour or until the stick is dry.

ICING

Beat the cheese with soft butter and powdered erythrytol. Put in the fridge for several minutes.

Spread the icing on top.

Decorate with nuts.

With Love

AR