Pasta Industry
Sugar free carrot cake with semolina
By Chef Kyriako Mela
Preparation: 20' Cooking time: 4' - 5' Waiting time: 10'
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Ingredients:
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340g HELIOS Coarse Semolina - Zero Food Waste
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600g carrots grated on a grater.
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Juice and zest of 3 oranges ( 130 ml )
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110g raisins
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3 tsp. honey
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3 eggs
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80g chopped walnuts
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110 ml fresh virgin olive oil
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1 vanilla
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1 teaspoon soda
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2 teaspoons of baking powder
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1,5 tsp cinnamon1 teaspoon clove powder
For serving optional frosting:
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200g cream cheese
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100g yoghurt
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100g white chocolate
Method:​
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Grind the raisins with the orange juice, olive oil, baking soda and 1/4 of the carrots in a blender.
Then add the eggs, HELIOS Coarse Semolina, baking powder, cinnamon, cloves and grind well until smooth.
Transfer the mixture to a bowl and add the remaining carrots, honey, walnuts and mix with a spoon.
Place the mixture in a greased and floured baking dish and bake in a preheated oven at 160 degrees in the fan for about 45 minutes.
Once out of the oven, cover with a towel to retain more moisture.
Unmold after it has cooled.
Optionally prepare the frosting by mixing all the ingredients and spread it on the cake.
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