Carrot cake

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, for a rainy weekend afternoon or a Sunday breakfast

For a mould of 20-22 cm (8 portions)
160 gr. oat flour
250 gr. egg white (ca. 8 egg whites)
160 gr. grated carrots
a sachet of baking powder
cinnamon (1 tablespoon or to taste)
sweetener (liquid stevia or agave to taste)
a handful of chopped walnuts
3 tablespoons of fresh cheese 0% (quark style or yogurt)
For the topping:
2 tablespoons of fresh cheese 0% (quark style or yogurt)
3 tablespoons of cream cheese -fat reduced (style Philadelphia)
…..

Pre-heat the oven at 180 degrees.
Beat the egg whites.
Add the grated carrots, flour, fresh cheese, baking powder, cinnamon, sweetener and chopped walnuts into the bowl of egg whites and mix carefully.
Pour the mix into a silicon mould and bake it at 180 degrees for about 30 min. When you prick it with a toothpick and it’s clean, it’s ready.
Take it out from the mould and let it cool down.
To make the cream cheese topping: put the fresh cheese, cream cheese and sweetener (to taste) in a bowl, and mix it well until it’s creamy.
Spread this cream on the top of your cake.
Ready to eat!

As this is a very complete snack, which reduces the appetite, since it contains carbs (oats), protein (egg white), good fats (walnuts), the dinner can be something light like a vegetable soup or a mixed salad.

eatwell&livefit

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