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

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).

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.

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.

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.