I’ve previously made carrot cake before however with this version I’ve added a couple of new ingredients. This version still contains no gluten, sugar or butter.  The ricotta cream is also flavoured with vanilla essence and sweetened with stevia.

Ingredients for carrot cake:
3 cups of desiccated coconut – blended into flour
2 eggs whisked
2 large carrots
2 handful of dates
2 stevia tabs
1/3 cup of coconut oil
2 tsp of baking powder
1 tsp of vanilla essence
1/2 cup of hot water

Ingredients for ricotta cream:
1 250g tub of ricotta cheese
2 egg yolks
2 egg whites
1-2 tsp of vanilla essence
3-4 stevia tabs

Method for carrot cake:
Pre-heat oven to 180dg
Crack two eggs into a bowl and whisk
Blend 3 cups of desiccated coconut and add to bowl
Grate 2 carrots into bowl
Melt coconut oil and add to bowl
Finely chop dates and place in blender and add 1/2 of a cup of hot water
Blend until dates reach a paste type consistency then add to bowl
Add 1-2 tabs of stevia, vanilla essence and baking powder
Mix well
Spoon approx 2 tbs of mixture into patty pans and bake for approx 20 minutes

Method for ricotta cream:
Crack two eggs and separate the yolks and whites. Place the yolks in one bowl and whites in another bowl.
Add two stevia tabs to the egg yolks and with a high speed beater, beat until the yolks are a thick texture and pale in colour. Then add the yolks to the ricotta
Add vanilla essence to the ricotta and beat for 30 seconds
Using the high speed beater, beat the egg whites until they rise and are fluffy
Add the egg whites to the ricotta mixture and fold through with a spatula
Check if ricotta mixture is sweet enough, if not add extra stevia or vanilla essence