Ingredients and preparation of Carrot Cake:
200 g Wise Food Carrot Cake Flour Mix
30 g Wise Food 5xSweet Sweetener or 150 g sugar
4 eggs
40 g water
300 g grated carrots
140 ml oil
75g finely chopped walnuts
1 pinch salt
1 tbsp ground cinnamon
100 g raisins - omitted
To the top of the cake:
20 dkg lactose-free mascarpone
Grated zest of 1 orange
10 g Wise Food 5xSweet Sweetener or 50 g powdered sugar
Peel and grate the carrots, and cut the walnuts coarsely. Preheat the oven to 160°C and prepare the cake-tin. If it's not silicone cake-tin, grease and flour it well. Separate the egg whites and yolks. Churn up hard foam from egg the whites, salt it, then add Wise Food 5xSweet Sweetener or sugar, water and oil to the egg yolks, and churn it up again. Stir the carrots (raisins to taste) with the foamy yolks and walnuts together. Stir the mass clean-boled with the flour mixture. Finally, turn the egg white foam carefully into this mass, avid to smash the foam as much as possible. Pour into the cake-tin and bake on top and bottom heat for 35-40 minutes.
Meanwhile prepare the cream:
Stir the mascarpone with the orange peel and the sweetener or sugar well. If the cake is completely cold, spread the top with the cream and it is ready to be served.
| Nutrition facts 100g flour mix |
| Energy |
1513 kJ
357 kcal
|
| Total fat |
2,34g |
| -saturated fat |
0,17g |
| Carbohydrate |
76,33g |
| -of which sugar |
1,5g |
| Fiber |
1,25g |
| Protein |
6,98g |
| Salt |
0,02g |
Ingredients: Rice flour, Tapioca, Millet flour, Quinoa flour
Storage:Dark, dry, cool place
