Tort de morcovi low carb / Low carb carrot cake

Imi era super pofta de un tort cu crema, si m-am gandit ca merita incercata o reteta de tort de morcovi low carb :) Am facut un blat foaaaarte pufos (nici nu zici ca e low carb) cu putin morcov si fulgi de cocos in compozitie, o crema fina de mascarpone si crema de branza. E un desert excelent pentru ocazii speciale, pentru ca arata spectaculos, si nimeni nu isi va da seama ca nu contine zahar, cereale, gluten… Tort de morcovi low carb. (10 felii a cate 1g carbs net si 342 cal)

Blat:

• 6 oua
• 100g eritritol
• 70g faina de migdale
• 20g fulgi de cocos
• 100g morcov ras
• 30g unt topit
• 1/2 lgt praf de copt
• 1 lgt scortisoara
• 1/2 lgt bicarbonat de sodiu

Crema:

• 250g mascarpone
• 200g crema de branza
• 60g eritritol pudra (rasnit fin)
• 2 lgt extract de vanilie
• 60g unt moale

Batem albusurile spuma cu un praf de sare, adaugam indulcitorul, mixand in continuare pana obtinem o spuma lucioasa. Micsoram viteza mixerului si adaugam si galbenusurile amestecate cu untul topit si vanilia.

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Incorporam usor amestecul de faina, praf de copt, bicarbonat, fulgii de cocos si scortisoara, cu miscari circulare, de jos in sus, pastrand compozitia aerata. La final incorporam si morcovul ras, cu aceleasi miscare circulare.

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Ungem cu unt si tapetam cu hartie de copt o forma rotunda de tort (23 cm diametru), cu fund detasabil. Turnam aluatul si coacem blatul la 170C cam 40 de min pana trece testul scobitorii. Dupa ce il scoatem din forma, il lasam la racit pe un gratar, apoi il taiem pe jumatate.

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Pentru crema mixam toate ingredientele (untul sa fie foarte moale, tinut la temperatura camerei timp de aprox 1 ora) pana obtinem o crema fina. Eu rasnesc indulcitorul pentru a se incorpora mai usor in crema.

Intindem jumatate din crema pe un strat de tort, adaugam cealalta jumatate de tort si cu cealalta parte din crema imbracam tortul. Il decoram cu nuca macinata. Pofta mare! :)

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ENGLISH VERSION

I was really craving a cake and I thought I’d try a low carb carrot cake recipe :) I made a super fluffy pound cake (you could swear it’s not low carb) with a little carrot and coconut in the dough, and a fine smooth mascarpone cream cheese frosting. This cake is perfect for special occasions because it looks quite spectacular and no one could guess it ‘s free form sugar, grain, gluten… Low carb carrot cake.

Cake:

• 6 eggs
• 100 g eritritol
• 70 g almond flour
• 20 g desiccated coconut
• 100 g grated carrot
• 30 g melted butter
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda

Frosting:

• 250 g mascarpone
• 200 g cream cheese
• 60 g powdered erythritol
• 2 tsp vanilla extract
• 60 g butter, softened

Whisk the egg whites with a pinch of salt until they form stiff peaks, add the sweetener and mix some more until you get a nice glossy stiff meringue. Lower the mixer speed and ad the egg yolks mixed with the melted butter and vanilla.

Gently fold in the mixture of flour, baking soda, baking powder, desiccated coconut and cinnamon, with circular movements, to keep air in the mixture. In the end fold in the grated carrots with the same light movements.

Grease a spring form pan (23 cm diameter) with butter and line it with baking paper. Pour the dough in the pan and bake at 170 C for about 40 min, until a skewer inserted in the center comes out clean. Let the cake cool on a rack after removing from the pan, then cut in half lengthwise.

For the frosting beat the ingredients with a mixer (the butter must be very soft, left at room temperature for about 1 hour) until you get a smooth fine frosting. Spread one half of it on on e half of the cake, add the other half of the cake and spread the remaining frosting all over the cake. Decorate with ground walnuts. Enjoy!