A fit and light recipe , with lots of carrots, almonds and Greek yogurt. For this carrot cake "FitNDelicious" used Arifa Farina Bio, a balanced blend of organic flours : soft wheat type "1", durum wheat, spelt and corn. Arifa is the perfect flour for every recipe, both sweet and savory, thanks to its excellent nutritional properties .
Ingredients
- 200g grated carrots
- 75 gr of Arifa Organic Flour
- 50 g chopped almonds
- 30g of Greek yogurt
- 1 egg
- cinnamon
- lemon zest
- 2 tablespoons of stevia
- 1 teaspoon of yeast
- 1 pinch of salt
- Light spreadable cheese (for the icing)
Procedure
Turn the oven on to 180°. Prepare a 20×20 square pan and cover it with baking paper. In the planetary mixer, first of all whip the egg white with a pinch of salt and set aside.
Now work the egg yolks with the stevia. Add, stirring constantly, the cinnamon, lemon zest, flour, almonds and carrots. Once the mixture is smooth, start incorporating the egg whites very slowly from the bottom up so that they do not deflate.
Once they are well incorporated, pour the mixture into the pan and bake for about 25/30 minutes. Always check the cooking with a toothpick. When the cake is cooked, remove it from the oven and let it cool completely.
In the meantime, mix the cream cheese well, then cover the top of the carrot cake with a layer of frosting. Cut into squares and serve.
