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Almond-Carrot Cake with Dark Chocolate Ganache


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"Scrumptious low-carb cake with almond flour and nuts, covered with a delicate layer of dark chocolate ganache."

Serves 16 | Prep Time 15 minutes | Cook Time 45 minutes

Why I Love This Recipe

A smooth and rich carrot cake with even less carbs, by the use of almond flour. A little health bomb, not low in calories but high in protein and antioxidants. Instead of the classic heavy cream cheese coating - a smooth dark chocolate ganache which contrasts perfectly with the carrot-nutty cake. A very balanced taste.


Ingredients You'll Need

Wet ingredients:
250 grams shredded carrots
100 grams brown sugar
70 ml extra virgin olive oil
80 ml oats/almond milk
4 eggs
1 teaspoon vanilla essence
lemon/orange/grapefruit zest

Dry ingredients:
135 grams almond flour
80 grams plain flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
100 grams chopped, roasted nuts (walnuts) - optional

Chocolate Ganache:
100 ml liquid cream
100 grams dark chocolate, min 50%
1 teaspoon brown sugar


Directions

Mix the wet ingredients with a whisk


Mix the dry ingredients with a spatula


Pour the dry ingredients over the wet ones and mix until just combined


Preheat the oven at 175 degrees Celsius


Lay a square or rectangle tray with baking paper


Bake the cake for about 45 minutes at 170-175 degrees, until a toothpick comes out clean out of it


Let the cake set in the tray for 10-20 minutes, then let it cool on a rack or board


Heat the cream together with the brown sugar teaspoon, don’t let it boil


Chop the chocolate and let it melt in the cream, then mix until smooth


Pour on top of the cool cake when the ganache has cooled to 38 degrees C


Cool in the fridge for at least 1/2 hour


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