Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories238.8 kcal (12%)
Total Fat13.1 g (19%)
Carbs32 g (12%)
Sugars7.3 g (8%)
Protein8 g (16%)
Sodium222.3 mg (11%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
3whole eggs
200 gramsall-purpose flour
80 gramspistachios
100 gramsgranulated sweetener
200 gramscarrots
shredded
160 gramsbuttermilk
50 gramsavocado oil
1 tablespoonlemon juice
1zest of lemon
1 teaspoonbaking powder
½ teaspoonbaking soda
½ teaspoonsalt
Topping
Instructions
Step 1
Preheat the oven to 180 °C. In a bowl, first whisk the eggs with the sugar until foamy. Pour in the kefir, lemon juice and avocado oil and mix. Stir in the grated carrots. Finely grind the pistachios. Transfer to a large bowl and mix with flour, grated lemon zest from one lemon, baking powder, baking soda and salt.
Step 2
Mix the dry ingredients thoroughly with the liquid carrot mixture using a food processor. Line a 24x24cm baking tin with baking paper and pour the batter into it. Smooth with a spatula and place in an oven preheated to 180 °C. Bake for 40 minutes, remove and leave to cool completely.
Step 3
Put the greek yoghurt in a bowl, add the sugar and whisk until thick. You can sweeten as needed. Spread over the cooled cake and smooth with a spatula. Sprinkle with crushed pistachios and serve!
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