Carrot oatmeal plum cake

Lactose-free recipe
Soft, crumbly, easy, and budget-friendly to make. This is part of my tricks to get my grandkids to eat carrots, while also providing a boost of carotene, which is great for our skin.
I will use erythritol, but you will also find the measurements for sugar.

Regarding whole grain oat flour, you can substitute it with whole wheat flour, type 2 flour, type 1 flour, spelt flour. Depending on the chosen flour, liquid quantities might vary. If necessary, add 1/2 tablespoon of plant-based milk.

Work with beaters + blender or just with the Bimby.

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Cost: Very cheap
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

170.61 Kcal

calories per serving

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Energy 170.61 (Kcal)
Carbohydrates 25.85 (g) of which sugars 1.00 (g)
Proteins 3.58 (g)
Fat 11.78 (g) of which saturated 8.66 (g)of which unsaturated 2.27 (g)
Fibers 1.96 (g)
Sodium 29.19 (mg)

Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

3/4 cup carrots
1/4 cup coconut oil (or sunflower oil)
1/3 cup erythritol (or brown or white sugar)
1 cup oat flour (whole grain, or whole wheat flour)
1 egg (medium, weighs about 53 g)
1 tsp baking powder
1 pinch ground cinnamon (optional)

A look at health

Tools

What we need to make

1 Knife
1 Electric whisk or the Bimby
1 Blender or the Bimby
1 Metal cylinder
1 Spatula
1 Plum Cake Mold about 9 inches
1 Oven

Steps

Let’s go to the kitchen

Preheat the oven to 356°F static.
Peel, clean, and chop the carrots into small pieces, and transfer them to the blender along with the coconut oil and the sweetener or brown sugar.
Blend until you get a smooth and homogeneous pulp.
Now separately, beat the room temperature egg with the electric beaters until light and frothy. It will take about 4 minutes. Then add the carrot pulp and mix with the spatula in a rotating motion from top to bottom.
Sift the whole grain oat flour with the baking powder.
and incorporate the dry ingredients into the mixture little by little, mixing with the spatula from bottom to top, being careful not to deflate the mixture
Line a plum cake mold about 9 inches long with parchment paper, pour in the batter, and bake at 356°F static for about 20/25 minutes. It’s advisable to do the toothpick test before turning off the oven. Once baking is complete, slightly open the oven and let the cake rest for 5/10 minutes.
Finish with a dusting of powdered sugar.
Preheat the oven to 356°F static. Peel, clean, and chop the carrots.
Slice them and transfer to the bowl along with the coconut oil, sweetener, or brown sugar. 10 sec. speed 10 until you get a smooth and homogeneous pulp. Transfer to a bowl and wash and dry the bowl
Insert the butterfly, and beat the room temperature egg for 4 min speed 4, or until light and frothy. Remove the butterfly.
Add the carrot pulp and mix 1 min speed 1.
Sift the whole grain oat flour with the baking powder
Through the hole while the Bimby is running at speed 1, gently incorporate the dry ingredients, until finished, then run again for 1 minute, until the mixture appears homogeneous.
Line a plum cake mold about 9 inches long with parchment paper, pour in the batter, and bake at 356°F static for about 20/25 minutes. It’s advisable to do the toothpick test before turning off the oven. Once baking is complete, slightly open the oven and let the cake rest for 5/10 minutes.
Here is the ready Carrot Oatmeal Plum Cake