Healthy Carrot Cake – OwlCat Designs

The last couple of days I have been thinking about home (the old home, where I was born and where I used to live) maybe it was brought on by roasting and eating those amazing chestnuts the other day, who can say? Anyway, we have a lot of regional specialties in Switzerland and this recipe pays homage to a Carrot Cake from the region of Aargau, and juuust in case any of you are into linguistics, the name of the dish I am going after is ‘Aargauer Rüebli Torte’. In my recipe, there is no butter or oil in the cake batter, there is limited amount of sugar compared to most regular muffin or cake recipes, hardly any flour and it can be made gluten free. It’s moist crumb is achieved without the addition of fat, in fact the only fat in it, comes from the egg yolks and the ground almonds used. Still it’s cake, it’s a desert and should be enjoyed as such, in moderation 😉 Not saying this would be a good idea, but it’s quite a way to sneak some veggies past certain people called kids 🙂

For simplicity reasons, you can also make muffins (simplicity, because you don’t have to try to come up with believable stories on where the missing piece of cake went 😉

Ingredients

1/2 cup + 2 tbsp sugar
5 organic eggs, seperated
1 pinch salt
2 tbsp warm water
1/2 lemon peel
1 lb carrots
2 cups ground almonds, natural, not blanched (also known as almond flour)
1/8 tsp allspice
1/2 tsp cinnamon
1/2 cup + 2 tbsp flour (use oat flour to make it gluten free)
1/2 tsp baking powder

egg yolks , and sugar: looking dark yellow to start…

…and light in color after stirring

Directions

Mix first four ingredients in a bowl and stir until light in color and airy
add lemon peel
Shred the carrots on the fine side of a grater into the egg mixture
add the cinnamon and allspice, stir to combine
in a separate bowl, beat the egg whites until soft peaks form, add on top of the mix
sprinkle the ground almonds on top
sift flour and baking powder over top and gently incorporate the almonds, egg whites and flour.
Fill into prepares 8″ spring form pan ( or grease muffin cups, you can use paper liners, only bake 25 minutes) and bake at 350 F for 50 minutes, or until tester comes out clean.
After cooled completely, coat top of cake with sifted confectioners sugar, and marzipan carrots. Or make a white glaze by mixing 1tbsp lemon juice, 1-2 tbsp water and 1 1/2 cups of confectioners sugar until mixture coats back of spoon evenly. Spread over entire top and sides of cake.

By the way: My boyfriend, who was very adamant about not liking carrot cake, never having liked carrot cake, finally agreed to try a tiny piece, after my: ‘this is not your typical extremely sweet american carrot cake, just saying. But, alright, more for me!’ Well, he revised his opinion, in his own words: ‘OMG, this is delicious!’