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Low-Carb Karottentorte – sweet & salty nut topping

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Moist and naturally sweetened, this sugar-free carrot cake is a healthy treat perfect for breakfast, snacks, or dessert. No refined sugar, just wholesome ingredients.

Ingredients

Scale

  • 250g grated carrots (about 2 cups)

  • 2 ripe bananas or 150g applesauce

  • 100g pitted dates (soaked & blended) or 60g erythritol/xylitol

  • 2 eggs (or chia eggs for vegan)

  • 100g ground almonds

  • 100g spelt, oat, or whole wheat flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 1 tsp cinnamon

  • ¼ tsp nutmeg (optional)

  • 60ml neutral oil or coconut oil

  • 1 tsp vanilla extract

  • Pinch of salt

Instructions

  • Preheat oven to 350°F (180°C). Grease or line a 9″ springform pan.

  • Grate carrots, mash bananas or measure applesauce.

  • Blend soaked dates (if using).

  • Mix eggs, oil, banana/applesauce, date puree or erythritol, vanilla, and carrots.

  • Combine dry ingredients and stir into wet mixture.

  • Fold in optional nuts or raisins.

  • Pour into pan and bake for 40–45 minutes.

  • Cool completely before slicing.

Notes

  • For vegan: replace eggs with 2 tbsp chia seeds + 6 tbsp water.

  • For gluten-free: use oat or buckwheat flour.

  • Add citrus zest for a fresh twist.

Find it online: https://foodemily.com/low-carb-karottentorte-sweet-salty-nut-topping/