Carrot cake (new version)

I love the American carrot cake!

I can’t resist ordering it when they have it in a restaurant… but as it’s not “fit”, we have to leave it for very, very special occasions.

So at home I bake my “light version” of carrot cake. In the blog I have already a recipe … but I think, this one is a better version 😉

For a mould of 20 cm:

160 gr. grated carrots

160 gr. oat flour (or 100 gr. oat flour + 60 gr. whole wheat flour)

2 eggs

5 egg whites

4 tablespoons milk

1 sachet baking powder

1 teaspoon of bicarbonate of soda

cinnamon to taste

a touch of stevia (or honey, agave…)

a handful of nuts


150 gr. cream cheese (low fat)

150 gr. fresh cheese (quark 0% fat)


Pre-heat the oven to 180 degrees.

Put the eggs and egg whites into a bowl and beat until stiff.

Add the oat flour, milk, stevia, cinnamon, baking powder and bicarbonate of soda and mix it.

Add the grated carrots and chopped nuts and mix gently.

Pour it into a baking mould and bake it at 180 degrees for 30 min.

Once the cake is cool take it out from the mould and cut it in the middle to get 2 layers.

To prepare the filling:

Mix the cream cheese + quark + some drops of stevia.

Use half of this cheese filling cream to fill the carrot cake and the other half to cover it.

Leave it at least for 2 hours in the fridge and …

Ready to eat!


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