CARROT CAKETREATS FROM RETREATS
3 carrots finely shredded (about 3 medium sized-carrots)
1/2 cup semolina
4 eggs (separate whites and yolks)
1 cup sugar (brow, coconut or raw cane)
2/3 cup hazelnuts, shredded or as a powder (I used a kitchen mixer and whole hazelnuts and created a powder)
2 teaspoons of baking powder
1 tablespoon of lemon zest
1 tablespoon of brandy (rum or similar)
For topping: There are many variations. some of my favourite ones:
- 3 spoons of maple sirup or honey and coconut flakes
- 3 spoons of marmalade and almond flakes
- 1/2 cup ream cheese with honey
Mix shredded carrots with semolina and put it aside for 30 minutes.
With a hand mixer beat egg whites, and incorporate the sugar.
Fold in egg yolks, hazelnut powder, baking powder, brandy, lemon zest into the carrot mixture. Add egg whites mixture.
Bake for 35 minutes on 200 degrees (390 F).
Prepare your topping and spread it evenly on top of the cake.
Let it sit for an hour so the flavours can blend together and then serve.
Benefits of semolina:
Semolina is a great source of energy, it is digested slowly and therefor gives you a feeling of full stomach and helps to avoid o
vereating. It contains potassium and therefor improves kidney function, it is also rich in vitamins E and B that are important for your immunity system.