Carrot Cake with Skyr Icing and Elle &Vire Cream Cheese

This so-called ‘travel cake’ keeps perfectly well for 2 to 3 days.

DESSERT HEALTHIER LIVES VEGETARIAN EUROPE

This recipe is created by

Ingredients

Carrots: 300g

Eggs: 4 (200g)

Almond powder: 100g

Cane sugar: 80g

Flour: 75g

Pecan nuts: 80g

Cinnamon: 1 teaspoon (5g)

Elle &Vire Cream Cheese: 125g

Skyr Danone: 50g

Icing sugar: 1 teaspoon (5g)

Nutrition Information

Nutritional values, for one portion (171.6g): Energy: 318.9 Kcal; 1332.9 kJ, Fat: 20.4g of which Saturated fatty acids: 4.6 g; Carbohydrates: 21.8 g of which Sugars 13.2 g; Protein: 10.0 g; Fiber: 5.3 g; Salt: 0.2 g.

Nutritional values, for 100 g: Energy: 185.8 Kcal; 776.8; Fat: 11.9 g of which Saturated fatty acids: 2.7 g; Carbohydrates: 12.7 g of which Sugars: 7.7 g; Protein: 5.8 g; Fiber: 3.1 g; Salt: 0.1 g

Instructions

Preheat the oven to 180°. Separate the egg whites from the yolks.
Mix the sugar and egg yolks in a bowl. Wash, peel and grate the carrots.
Gradually fold in the flour, almond powder and cinnamon. Finally, fold in the grated carrots.
Beat the egg whites until stiff.
Gradually fold the egg whites into the yolks.
Add the coarsely chopped walnuts (keep some for decoration).
Pour the pastry into a lightly oiled tin and bake at 180° C for for 45 minutes.
Meanwhile, make the icing by gently mixing the Cream Cheese with the Skyr and icing sugar. Then place in the fridge. Once the cake is cooked, take it out, just before serving with a few pecans.