Carrot and Cream Cheese Cake

Carrot and Cream Cheese Cake

Ingredients:

  • 2 eggs
  • 200 g grated carrots (about 6 medium carrots)
  • 100 g grated apple (1 large apple)
  • Juice of 2 organic sweet oranges
  • 150 g whole grain spelt flour
  • 60 g pitted dates
  • 12 g baking powder
  • A pinch of salt
  • 1 tsp ground cinnamon

For the cream:

  • 200 g low-fat skyr
  • 100 ml dairy whipping cream
  • Stevia, to taste

Instructions

  1. Preheat oven to 180⁰C (356⁰F).
  2. Lightly grease a small round baking pan and line the bottom with parchment paper.
  3. Wash, peel, and grate the carrots and apple.
  4. Wash the oranges, grate the zest of one, and squeeze the juice from both.
  5. Soak the dates in the orange juice briefly, then blend until smooth using an immersion blender or regular blender.
  6. In a bowl, mix the flour with baking powder, salt, and cinnamon.
  7. Beat the eggs until frothy, then add the grated carrot and apple. Mix well.
  8. Add the flour mixture, blended dates with orange juice, and orange zest. Stir until everything is well combined.
  9. Pour the batter into the prepared pan and bake for about 40 minutes, depending on pan size. Check with a toothpick — it should come out dry from the center when done.

Instructions For the Cream

  1. Mix the skyr with whipping cream and beat until desired thickness is reached.
  2. Sweeten with a bit of stevia and stir gently.

Assembling the Cake:

  1. Let the baked cake cool completely, then slice it in half horizontally.
  2. Spread part of the cream over the bottom half, place the second half on top.
  3. Cover the top and sides with the remaining cream.
  4. Optional: decorate with finely grated carrot or a touch of vanilla sugar crystals.