Carrot cake has always been my favourite cake and I have eaten all kinds of it- cakes tasting like a pillow, cakes tasting amazing, cakes tasting like you’re eating only sugar… everything! I think every person has his own interpretation of how a carrot cake should taste and there are very few places that really hit my taste preferences. Whenever I am eating a dessert, I like it light, fresh, not too sweet and not too tasteless. That’s why, I finally decided to try and make my own version of the carrot cake, and I wanted to make it healthy, without refined sugar, gluten free (if you use gluten-free oats) and if possible low-carb and high-protein, so people on different kinds of diets can eat it without any guilt (although I do not support any kinds of food addictions and/or restrictions, but this is another topic for some other day).
Most people think that they do not like carrot cakes, because… well, they are made from carrots! But I can assure you that not a single carrot cake tastes like carrots unless they’ve put a kilo of them.
This recipe is made with ultra-fine oats, which look like oat flour. You can blend whatever oats you like into a flour-like texture and they will do the work. Also, if you don’t have any oats, you can use any flour of your choice- rice, white, brown, linseed flour, etc. (Just keep in mind that it will change the macros). You need to reach a thick and smooth mixture, which would be fine to bake as 2 small bases. To be honest, the hardest work here is making the bases, because they require extra caution when you bake them and get them out of the cake forms- they need to stay whole and sometimes they are so fragile that they break. But you can still use them, don’t worry!
The cream is pretty easy, it tastes amazing and if you want you can put vanilla drops so the cake would also smell tasty. You can also substitute the dates with date syrup/honey/agave syrup/maple syrup or whatever sweetener you have. One time I didn’t have any sweetener, so I used a fig jam and it still tasted good. Another tip for the cream- when you blend all the ingredients- just taste it to decide if the sweetness is enough for you. And if you want to make it sweeter, just put more dates or whatever other thing you’re using.
For the base:
- 250g carrots, shredded
- 100g fine oats, I used ultra-fine
- 80g dates, pitted
- 3 eggs
- 40g fat-free cottage cheese
- 30g ghee
For the cream:
- 250g ricotta
- 210g 2% Greek yogurt (I used 2% strained yogurt)
- 100g dates, pitted
- Put all the ingredients for the base in a blender and blend until you reach a smooth mixture.
- Put the mixture evenly in two cake forms (the same size), so you can get two small bases after baking. Before you put the mixture in the forms- grease them with coconut oil/cooking spray/ghee.
- Bake in a preheated oven on 180oC for approximately 30-35 minutes.
- From time to time, check the bases with a wooden stick if they are finely baked.
- After you decide that they are ready, get them out of the oven and wait 5 mins before you take them out of the forms.
- When you take them out, put them on metal racks to cool evenly.
- Then, prepare the cream mixture by putting the dates and ricotta in a blender.
- Blend until you reach a smooth texture. (if you think there’s any need of putting water in the mixture, please do so).
- Then, add the strained/Greek yogurt and blend again.
- After the bases are fully cooled, put one of them in a plate.
- Then place the adjustable ring from the cake form (which you baked the bases in) and spread half of the cream mixture.
- Put the diced strawberries on top of the cream. Make sure you don’t cut them too big, because the cake will fall.
- Then, put the second base and spread the rest of the cream on top.
- Put in a fridge for approximately 12 hours.
- Take it out of the fridge, take off the adjustable ring from the cake and put whatever decoration you’d like- I used strawberries and a bit of cacao.