Ayurvedic carrot and almond cake

Discover the harmony of Ayurveda and delicious pastries with this recipe! Our Ayurvedic carrot and almond cake combines the sweetness of carrots with the nutty note of almonds and impresses with an abundance of valuable nutrients. Perfect for connoisseurs of gluten-free and vegan pastries. Tastes juicy, aromatic and irresistibly delicious!

Ingredients for the Ayurvedic carrot almond cake:

• 400 g grated carrots

• 200 g grated almonds

• 60 g brown millet flour *Alternative see tips

• 60 g wholegrain rice flour

• 20 g tapioca starch

• 150 g whole cane sugar

• 100 ml coconut oil

• 4 eggs or egg substitute (vegan version)

• 2 tbsp lemon juice

• 2 teaspoons of baking soda

• 1 tbsp orange peel

• 1 pinch dried ginger

• ¼ tsp ground cardamom

• 1 pinch of rock salt

Preparation:

1. Line a 26cm diameter springform pan with baking paper or grease it with coconut oil. Preheat the oven to 180 degrees (top and bottom heat).

2. Peel the carrots, grate finely and mix with orange peel, lemon juice, salt and spices. Add the grated almonds and flour.

   If you are using eggs, separate the eggs, beat the egg whites and set aside. Beat the four egg yolks with the sugar and coconut oil. Mix everything together and fold the egg whites into the dough.

3. Pour the dough into the cake tin and bake the cake for about 40 minutes.

My tip: The carrot cake is suitable for all doshas. All flavors are combined in this cake. If you don't want to buy all the flours, just use 150g of a gluten-free flour mix instead of brown millet flour, rice flour and tapioca starch. Chocolate lovers could cover the cake with a fine chocolate glaze.