해먹으리(Hemogry) - Moist Carrot Cake! No Flour, Sugar, Butter, or Eggs! My Favorite

Prunes60g

Flaxseeds2tbsp

Water90ml

Carrots230g

Rolled Oats80g

Almonds60g

Flaxseed Mixtureappropriate amount

Grated Carrots230g

Chopped Prunes60g

Baking Powder1tsp

Saltpinch

Stevia2tsp

Cinnamon1tsp

Milk100ml

Ricotta600g

Yogurtappropriate amount

✍️ Notes

Notes are saved automatically

1. Prepare Ingredients

2. Mix the Batter

3. Bake the Cake

4. Prepare the Cream and Assemble

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

Moist Carrot Cake! No Flour, Sugar, Butter, or Eggs! My Favorite

Moist Carrot Cake! No Flour, Sugar, Butter, or Eggs! My Favorite

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Prepare Ingredients

Pour boiling water over 60 g of prunes and let them soak for 10 minutes.

Mix 2 tablespoons of flaxseeds with 90 ml of water and let it thicken.

Grate about 230 g of carrots using a fine grater.

Finely chop the soaked prunes.

Measure out 80 g of rolled oats.

Measure out 60 g of almonds (or other nuts of choice).

2. Mix the Batter

Combine the thickened flaxseed mixture, grated carrots, chopped prunes, rolled oats, and almonds in a mixing bowl.

Add 1 tsp of baking powder, a pinch of salt, 2 tsp of stevia, and 1 tsp of cinnamon to the mixture.

Pour in 100 ml of milk (or water/orange juice) and mix everything until well combined.

3. Bake the Cake

Line a baking tray with parchment paper.

Spread the batter evenly on the tray in a thin layer (about 0.5 cm thick).

Bake at 170°C for 20-25 minutes.

Check doneness with a toothpick; if no raw batter sticks to it, the cake is ready.

4. Prepare the Cream and Assemble

Prepare the cream by mixing ricotta with yogurt until smooth.

Use a spatula to carefully transfer pieces of the cake and layer or spread the cream on top.

Refrigerate the cake for 30 minutes to set.

✍️ Notes

✍️ Notes

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✍️ Notes

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