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.
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
Tried this recipe?Let us know how it was!