These carrot cakes are perfect as a snack or for dessert. Naois loves them because they are sweet and have a cinnamon taste and I love them because they contain lots of carrots and are good for Naois’s health.
As is often the case, I make 24 of these in one go. After all, we have to make it as easy as possible for ourselves :-). Here’s the recipe:
Nutritional value for 24 cakes:
- Calories: 4025 (167.7 calories per cake)
- Ratio: 3:1
- Carbohydrates: 59 g (2.4 g per cake)
- Egg whites: 68 g (2.8 g per cake)
- Fat: 382g (15.9 g per cake)
Ingredients for 24 cakes:
- 581 g carrots
- 135 g coconut oil
- 84 g butter
- 70 g pecan nuts
- 150 g eggs
- 15 g Natrena liquid
- 100 g almond flour
- 74 g Ketocal 4.1
- 15 g cinnamon
- 3 g cream of tartar
Preparation
- Preheat the oven to 200 degrees Celsius
- Peel the carrots and cut them into small pieces
- Melt the butter together with the coconut oil
- Put the melted coconut oil and butter together with the carrots, pecan nuts, eggs and Natrena in a blender or in the magimix cook expert and chop/mix the ingredients into a smooth mixture
- Add the rest of the ingredients one by one and mix everything until it becomes a consistent dough
- Divide the dough between 24 baking tins and place them in the middle of the preheated oven. After 15 minutes in the oven, the cakes are ready to be eaten 🙂
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