Carrot poppy seed almond cake
Carrot and lemon zest keep this cake moist and aromatic, while poppy seeds and walnuts add fiber, fats, and minerals. Almond flour reduces the share of regular carbohydrates, leaving a dense cake that slices well after cooling.
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Inventory: Blender, Oven
426
Servings: 10 (1 serving ≈ 81 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Grate carrot (170 g) and mix it with lemon zest (20 g), eggs (150 g), erythritol (75 g), vanilla (1 g), starch-free baking powder (10 g), poppy seeds (60 g), and Himalayan salt (1 g).
Melt butter (80 g) and add it to the batter. Fold in almond flour (150 g) and finely chopped walnuts (90 g).
Transfer the batter to a pan and bake at 180 degrees C for about 40 minutes. Cool before slicing.
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