Carrot cake
Recipe · Desserts
Ingredients
Cake:
- 400 grams carrots
- 3 eggs
- 100 ml sunflower oil
- 40 grams SteviJa Kristal®
- 40 grams SteviJa Zoetpoeder®
- 250 grams self-raising flour
- 20 drops SteviJa Fruitsiroop Lemon
- 2 teaspoons SteviJa Baksoda
- 4 tablespoons milk (boiled)
- 80 grams raisins
- 100 grams coconut (grated)
- 120 grams walnuts (chopped)
- Springform tin (16-20 cm)
Topping:
- 100 grams walnuts (chopped)
- 2 tablespoons SteviJa Kristal®
- 250 grams mascarpone
- 8 drops SteviJa Fruitsiroop Lemon
- 40 grams grated coconut
- 10 grams SteviJa Zoetpoeder®
- 1 grated carrot
Preparation
Cake:
Preheat the oven to 170°C and place the rack just below the middle of the oven. Line the springform tin with baking paper and grease the sides.
Grate the carrots and leave them to drain in a colander. Mix the eggs, oil, Kristal, the Zoetpoeder, flour and the Fruitsiroop to a smooth batter. Dissolve the Baksoda in the hot milk and mix this into the batter. Add the carrot, raisins, coconut and walnuts to the batter and pour it into the springform tin.
Bake the cake for about 50 minutes until cooked through and golden brown, then leave it to cool completely.
Topping:
Heat the walnuts in a small saucepan over a high heat and sprinkle the Kristal over them. Stir everything together well and let the walnuts get properly hot so that they are lightly toasted.
Mix the mascarpone with the Fruitsiroop, coconut and the Zoetpoeder until smooth.
Spread the topping over the top of the cake and garnish with the toasted walnuts and some grated carrot.
Enjoy!