Carrot cake: No flour, no sugar and no oats! Low in carbohydrates
Instructions:
First, wash, peel, and slice the carrots. Then, transfer the carrots to a blender and blend until you get a smooth, uniform purée.
Now, separate the egg whites from the yolks. Next, in a mixer, beat the yolks together with the almond syrup until the mixture becomes thick and homogeneous.
After that, add the ground almonds, baking powder, and carrot purée, mixing well to combine all the ingredients.
Then, beat the egg whites with a pinch of salt until they form stiff peaks, and gently fold them into the batter.
Next, pour the batter into a pan lined with parchment paper and lightly greased.
Finally, bake in a preheated oven at 320°F (160°C) for approximately 40 to 45 minutes, checking doneness with a toothpick.
For the cream:
Start by mashing the cottage cheese with the butter and mix with the agave syrup.
Finish by spreading the cream over the baked cake, and if desired, top with dark chocolate shavings.
