Our flourless carrot loaf cake turned out delicious, moist and quite easy to make. I don’t like cakes that are overloaded with sugar and are so dry, that makes you drink a lot of tea with it. This moist carrot loaf cake is also great as Easter carrot cake loaf or for any other celebration. It’s good even for every day, if you need something sweet, but more healthy than a regular loaf.
Here is video recipe:
Semolina is often used in pasta dishes, because it helps to hold it shape in water. It is made from durum and has a high protein content. Semolina also makes a wonderful bread, it absorbs all the juices from carrots and maintain its shape. Semolina doesn’t add special taste to the cake.
But the main ingredient is Carrot! It is a big trend to add some vegetables, for example, carrots (dried carrot powder, I believe) in bread, so it looks more healthy and appealing to the customer. But the bread can consist from a lot more carrots, so it will be proud to be carrot bread. Carrots are sweet, the ganache is sweet too, so it is more carrot loaf cake than a bread.
So as it is made from carrots, it tastes as a pleasant sweet carrot bread, more like carrots. Carrots, beetroot, sweet potatoes, pumpkin – these vegetables to are good not only in savory dishes, but also in desserts! No need to leave carrots aside – let’s make it healthy and tasty.
Our flourless carrot loaf cake turned out delicious, moist and quite easy to make.
- 700 g raw carrots
- 3 eggs
- 125 g semolina fine
- 1 tbsp sour cream
- 60 g sugar
- 10 g vanilla sugar
- ¼ tsp ginger powder
- ¼ tsp cinnamon powder
- 1 tsp baking powder
- 1 lemon
- 90 g white chocolate ganache
- 1 tbsp almond slices for decoration
- 9 melissa leaves for decoration
Preheat the oven to 350 F / 180 C.
Peel the carrots, finely chop them them in food processor.
Mix eggs with sugar for about 3-5 minutes until it doubled and pale. Gently fold carrots into the egg mixture.
Combine semolina with ginger, cinnamon and baking powder. Add it to the carrot mix. Add sour cream and zest half of the lemon.
Prepare a cake loaf pan. Pour the dough in a baking pan and cook in the oven for 40 minutes.
Then raise the heat to 390 F / 200 C and cook for 20 minutes or until inserted skewer comes out clean. Let it cool.
Pour melted chocolate ganache on the cake. Sprinkle with almonds and lemon zest. Decorate with melissa.