Since brunch and hipster became fashionable, the carrot cake has become a fundamental sweet in any cafeteria. And of course, it has been a success to incorporate this cake in our culture, which together with a tea make it a perfect breakfast.
A much healthier version
It is true that coffee shops often add frostin, cream, fondant or any other complement that make it as dangerous as a chocolate bun. Do not be fooled by the fact that it is "carrot" . We wanted to show you a much healthier version , with just the right ingredients to make it a sweet fit.
We have opted for wholemeal flour, although you can use oatmeal too. As for sweeteners, to avoid refined sugar and saccharin, we have opted for agave syrup that also gives it a special flavor. The rest of the ingredients of this cake you will see that they are totally healthy and that we do not use yeast . You can use it, it is not bad, but this way you will have a more compact and humid sponge cake inside.
Its manufacturing process is very fast, although you have to be patient when you put it in the oven.
Ingredients
- 2 eggs
- 120gr of carrot
- 150gr of wholemeal flour
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 4 teaspoons of liquid sweetener
Preparation
We put the whole flour next to the teaspoon of cinnamon and stir until there is a uniform flour.
We add all the ingredients: eggs, vanilla, liquid sweetener (agave syrup, in our case) and the clean and split carrot to make it easier to crush.
Beat until there is a kind of light cream.
To the flour mixture we pour the one that we just made in the mixer. We remove the mixture carefully with a spatula or wooden spoon (so that the flour does not rise).
We preheat the oven to 180º.
In a container (in the way you prefer), we put an oven paper or grease with a little extra virgin olive oil so that our cake does not stick.
Pour the mixture into the oven container and put to bake for about 35 minutes at 200º.
