I have to admit that I have never really been a person being a lot into baking and sweet stuff. I even remember myself telling my grandmother to give me a sandwich for easter instead of chocolate. Since I started eating gluten and sugar free something changed. I still prefer salty, spicy dishes but somehow try to convince myself and other people that it is still possible to eat sweet and rich in taste cakes and desserts though staying basically healthy. Baking without gluten and grain, especially without replacements like gluten-free flour, is a real challenge. So quite a lot of attempts I had went wrong. But even a blind squirrel finds a nut once in a while. So did I on monday and proudly present a sweet, soft and healthy carrot cheesecake!
200 g carrots
190 g finley ground almonds
35 g roughly ground walnuts
25 g corn starch (naturally gluten free)
3 heaped tablespoons of honey
1 teaspoon of cinnamon
1 teaspoon of baking powder
For the cheesecake layer and topping
500 g cream cheese
200 g whipped cream
3 tablespoons maple syrup
1 tablespoon coconut oil
1 teaspoon cinnamon
1 tablespoon of 85% chocolate
a handful of walnuts
Start with peeling and grating the carrots. Spread them inbetween two thin, clean kitchen towels and let them set for at least half an hour.
Heat the oven to 175° C with air circulation.
While the carrots are bleeding water separate egg yolks from egg whites.
Mix the egg yolks with the ground almonds and walnuts, corn starch, baking powder, cinnamon and honey.
Beat the egg whites until firm.
Press out the carrots water a little bit and incorporate them into the dough. As a last step carefully fold in the beaten egg whites.
Pour the dough into a 22 cm round oiled cake tin. You’ll get about two layers. If you’d like to have only one layer you can also use a 26 or 28 cm tin. Use a smaller tin for three layers or double the dough recipe for a bigger size.
Bake for about 20 minutes or until a toothpick comes out clean.
Let the cake cool down before cutting the dough horizontal into two layers.
Melt the coconut oil and mix it with cream cheese, maple syrup and cinnamon. Carefully incorporate the whipped cream. Use one third for spreading it in between the cake layers. Use the rest of the cheesecake mixture to spread on top and around the cake.
Let the chocolate melt and decorate your cake with it. Arrange the walnuts to make it look really pretty and you’re ready to go! Enjoy gluten and sugar free deliciousness!