Sugar Free Carrot Cake

This book of my grandmother contains recipes and household hacks. A surprising number of recipes are vegetarian or vegan because, among other things, meat and dairy products were scarce. This gave me the idea to try out a few and make them accessible again by publishing the veganised versions. The first one is the Rüeblitorte, which should not be missing in any Swiss standard book. If you would like to see more recipes of this book, please let me know.

The current situation with the increasingly noticeable shortage of food and many other articles of daily use confronts the housewife of all classes and sections of the population with extraordinarily great tasks, which can only be accounted for if one has to keep looking for new alternative possibilities oneself.

zum Geleit. Haushalten in der Kriegszeit. Helen Guggenbühl. Schweizer Spiegel Verlag Zurich 1942.

In this recipe I replaced the dried whole egg with psyllium husks and added a little water because the dough seemed too dry to me. The result is a moist flat cake. As there is very little dough, I recommend using a mould with a diameter of 18 cm. Of course, you could also double the amount.

Sugar Free Carrot Cake

In this recipe I replaced the dried whole egg with psyllium husks and added a little water because the dough seemed too dry to me. The result is a moist flat cake. As there is very little dough, I recommend using a mould with a diameter of 18 cm. Of course, you could also double the amount.
Cook Time 20 minutes
baking time 30 minutes
Total Time 50 minutes
Course sweets
Cuisine Switzerland
Servings 1 Form
Calories 203.9 kcal

Equipment

  • 1 Springform pan or cake mould 18 cm Ø

Ingredients
 

  • 30 g psyllium husks
  • 75 g hazelnuts, ground
  • 100 g breadcrumbs
  • 1 sachet baking powder
  • 1 pinch of salt
  • 250 g red carrots
  • 130 ml water, lukewarm
  • 200 g pear syrup

Instructions
 

  • Preheat the oven to 180 °C convection (or 200 °C).
  • Mix the dry ingredients.
  • Peel, grate and add the carrots.
  • Add water and pear syrup and mix well.
  • Pour into a prepared tin and bake for approx. 30 minutes.

Nutrition

Calories: 203.9kcal
Keyword breadcrumbs, carrots, pear syrup
Tried this recipe?Let us know how it was!

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