A healthy, low carb recipe you can enjoy without feeling guilty.
Preparation:
Cook:
Level: Intermediate
Ingredients
- FOR THE BASE:
- 3 Eggs, separated
- 3 Grated carrots
- ⅞ cups millet flour
- 1 teaspoon baking powder
- 1 teaspoon Cinnamon
- 1 ounce, weight Ground flax seeds
- 1 ounce, weight Ground almonds
- 3 tablespoons coconut oil
- FOR THE GLAZE:
- 8-⅞ ounces, weight mascarpone
- ½ cups Orange juice
- Chopped nuts or fresh fruit, for garnish (optional)
Preparation
Preheat the oven to 180°C (356°F).
In a medium bowl, whip the egg whites until stiff peaks form. While whisking, add the yolks one by one.
In a bowl, combine the dry ingredients: millet flour, baking powder, cinnamon, flax seeds and ground almonds. Add the grated carrots and mix well.
Slowly add dry mix and coconut oil to beaten eggs and gently fold in.
Line an 8 inch cake pan with parchment paper. Pour the mixture into the mold and bake for 30 minutes.
While the pie shell is baking, prepare the frosting. Beat the mascarpone and orange juice until smooth and homogeneous.
When the base of the cake has cooled, spread the frosting evenly over the top. Decorate with nuts or pieces of fresh fruit, if desired (I topped it with ground almonds).
