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Lean carrot cake

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368
Kitchen World
Calorie content 147.7 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 6.6 gr.
Fats * 4.6 gr.
Carbohydrates* 32.9 g
* per 100 gr. product
Lean carrot cake
Content

Carrot baked goods have many fans. And for good reason! Carrot pies, muffins, cakes have absolutely no vegetable flavor, but they have a beautiful golden brown color, an interesting crumbly texture, a sweet pleasant taste and carotene carrot benefits. And if you make these baked goods without eggs, butter and milk, then you get the perfect dessert for vegetarians and those who observe the fast.

Ingredients

Cooking process

step 1 out of 9
Place the cocoa butter in a small container and melt it in a pulse mode in the microwave or in a water bath. If cocoa butter is not available, you can replace it with any odorless vegetable oil.
step 2 out of 9
In a separate bowl, make a mixture of dry ingredients: add sifted wheat flour, whole grain flour, cinnamon, ginger, ground cloves, baking powder, granulated sugar. We mix everything together so that the dry components are well distributed among each other.
step 3 out of 9
Peel the soft ripe banana and place in a separate bowl. Press it with a fork until puree is obtained. It is best not to use a blender to puree, as this will result in a completely smooth puree and the small banana pieces will not be felt in the finished muffin.
step 4 out of 9
Peel the carrots from the upper skin, rinse and dry. We rub it on a fine grater. We measure out the required amount of carrot shavings and pour them into the mashed banana. Mix well. Put the resulting carrot-banana mass into the flour mixture with spices, mix well.
step 5 out of 9
In a small container, mix melted cocoa butter with kvass and vinegar. If there is no kvass available, we take mineral sparkling water instead. Pour the resulting liquid into the carrot dough, mix.
step 6 out of 9
Grease the baking dish with a small amount of odorless vegetable oil and sprinkle with breadcrumbs or flour. Alternatively, you can line the pan with oiled parchment to make it easier to remove the finished cake. If the mold is silicone, then you do not need to lubricate it.
step 7 out of 9
We sort out walnuts from accidental impurities. Fry them for a couple of minutes in a pan with stirring until a pronounced nutty aroma appears. Also, nuts can be calcined in the oven at a temperature of 200 degrees, for several minutes. Pour the fried nuts on a board, cool and grind with a rolling pin. Pour the nuts into the dough, mix.
step 8 out of 9
Preheat the oven to a temperature of 180 degrees. We spread the carrot dough in the prepared form. We put the form with the dough in an already hot oven on the middle level and bake for forty five to fifty minutes. The product will brown well, but will not rise too much.At the end of baking, we check the cake with a toothpick, sticking it into the middle: if the stick comes out without residues of wet dough, then baking can be completed.
step 9 out of 9
We take the finished cake out of the oven, cool it slightly and carefully remove it from the mold. Place on the wire rack to cool. The cooled cake can be simply decorated with powdered sugar, covered with icing, and decorated with jam. Cut the completely cooled cake into portions and serve.
Bon Appetit!

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