This Carrot Cake recipe presents a healthy and indulgent version of a classic. With ingredients like oat flour, xylitol, and coconut oil, it provides a nutritious and delightful option. The combination of textures and flavors, from the soft cake to the chocolate and peanut butter filling, makes every bite irresistible.
Ingredients:
- 1 egg
- 1 small carrot, chopped
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 100 grams oat flour
- 4 tablespoons natural sweetener xylitol
- 1 tablespoon butter, at room temperature
- 1 tablespoon 100% cocoa powder
- 50 grams 70% cocoa chocolate
- 1 tablespoon whole peanut butter
- 2 tablespoons water
Utensils Needed:
- Blender
- Mixing bowl
- Non-stick or greased baking pan
- Refrigerator
- Microwave or double boiler
Preparation:
- In the blender, blend carrot, egg, vanilla extract, and coconut oil.
- In a mixing bowl, combine oat flour with 3 tablespoons of xylitol. Add the blender mixture and mix well.
- Place the batter in a non-stick or greased pan and bake at medium heat until golden (about 20 minutes).
- After baking, remove from the oven and let it cool.
- Prepare the filling: mix peanut butter, cocoa powder, 1 tablespoon of xylitol, and water. Reserve in the refrigerator.
- With the batter, form small balls, open them, add the filling, shape them, and put in the freezer for 15 minutes.
- Finally, melt the chocolate in the microwave or double boiler. Dip the balls, return to the freezer for 5 minutes to set.
- Your carrot cake with chocolate is ready! Keep it in the refrigerator for up to a day.
Note: It might not last that long because it’s irresistibly delicious!
