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400 g carrots 320 g flour (Decrease carbohydrate) 200 g sweetener 5 eggs 70 ml sunflower oil or olive oil 50 g chopped walnuts 30 g chopped walnuts 10 g baking soda 2 small spoons of cinnamon pinch of salt
100 g light mascarpone 1 orange 1/2 small spoon of cinnamon
Preheat the oven to 140 Celsius degrees (285 Farenheit degrees), and lubricate with oil the cake pan. Mix in a bowl the flour, the baking soda and the cinnamon. Beat the eggs with the sweetener to hard foam. It will take at least 10 minutes, use a whisk. With a wooden spoon to mix the egg’s white with grated carrot, then add the chopped walnuts, the salt and gradually stir the oil into it. Finally mix with the flour mixture. Put this whole thing to the cake form and shake it to fill the cake form smoothly. Bake in preheated oven (with Fan) approx. 40-45 minutes. After 35 minutes cover with silver foil to prevent it from burning. It is good when you press it and looks elastic. Mix the sweetener, the cinnamon, the mascarpone and the yogurt with the squeezed orange juice and grated orange skin. Cut in half the cooled cake, and anoint with the half of the cream one cutted half of the cake. Put on the roasted half on it (be the roasted side on the top). Smooth the remaining cream on the top of the cake. Use some cream for decoration.