Oat and carrot cake, low in sugar and high in vitamins
Last Updated on
Total: 45 min Diners: 8
A good homemade cake is one of the most delicious things there is, but, let’s face it, we’ve been baking cakes beyond our means for a month and a half now. Don’t get me wrong, but I find it very curious that every year around this time is usually the time when we take more seriously the healthy eating in order to look great in summer. So today I am going to propose an oat and carrot cake, something like a transition cake to start the way through the different stages that will take us to the end of the forties.
Ingredients
For the sponge cake
. Oat flour or crushed oat flakes, 350 g Eggs, 4 Sunflower oil, 150 ml Grated carrots, 200 g Agave syrup, 75 ml Chemical impeller, 1 sachet Cinnamon powder, 1/2 tbsp
.For decoration (optional)
Non-fat whipped cream cheese, 4 tablespoons Low-fat cream cheese, 2 tablespoons Agave syrup, 2 or 3 tablespoons Vanilla essence, 1 teaspoon Carrot, 1 piece
Step 1
Preheat the oven to 180ºC. In a large bowl, mix the eggs with the agave syrup and beat with an electric whisk until they whiten and double in volume.
Step 2
Add the oil in a trickle while continuing to beat with a hand whisk.
Step 3
Mix the oat flour (or crushed oat flakes) with the baking powder and cinnamon powder. Sift the flour mixture over the egg mixture. Mix with a hand whisk until you have a homogeneous cream. Finally add the grated carrots and integrate them well into the dough.
Step 4
Pour the dough into a baking pan lined with baking paper and bake for 40 minutes at 180ºC or until a toothpick comes out clean.
Step 5
When the toothpick comes out clean, remove from the oven. Wait 10 minutes, unmold and let cool on a wire rack.
Step 6
We can decorate our cake by topping it with cream cheese and a little grated carrot or carrot flowers.
