The Healthiest Carrot Cake Ever — No Sugar, No Flour, No Eggs. Just Pure Deliciousness!

Video Description

Kitchen Tools I Cook With: https://amzn.to/47KTh6J * Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- Ingredients for the Cake Base: - 2 cups rolled oats (about 320 g) - 1 cup hot milk (240 ml) - 1 ½ cups finely grated carrots (about 4 small carrots) - 1 cup soft pitted dates (about 140 g) - 1 cup nuts (almonds, walnuts, pecans, etc.) — about 140 g, lightly chopped - Zest of 2 oranges - 2 teaspoons ground cinnamon - 1 teaspoon baking powder - Pinch of salt - 2/3 cup freshly squeezed orange juice (from about 2 oranges) Ingredients for the Cream: - ½ cup heavy cream (35%) (120 ml) - 1 ⅔ cups ricotta cheese (about 400 g) - ¾ cup mascarpone cheese (about 200 g) - Zest of 1 lemon - Honey, powdered sugar, or another sweetener to taste Instructions: 1. Pour the hot milk over the oats and let them soak for 5–10 minutes. 2. Add the grated carrots to the oats and mix well. 3. Soak the dates in warm water until soft. 4. Add the chopped nuts, orange zest, cinnamon, baking powder, salt, softened dates, and orange juice. Mix thoroughly. 5. Transfer the mixture to a baking dish lined with parchment paper. 6. Bake at 350 °F (175 °C) for about 20 minutes, until the base is firm and lightly golden. Let it cool completely. To Make the Cream: 1. Whip the heavy cream until soft peaks form. 2. In a separate bowl, combine the ricotta, mascarpone, lemon zest, and sweetener. 3. Gently fold the whipped cream into the cheese mixture.