Flourless Carrot Cake

Ingredients

160 g walnuts

4 tbsp brown sugar

1.5 tsp baking powder

1/8 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

2 tsp lemon zest

4 eggs

1 tsp vanilla

6 carrots

For the filling:

2 tbsp gelatin

230 ml water

200 g sugar

200 ml molasses

1 tbsp vanilla

A pinch of salt

Dry the walnuts in the oven for 10-15 minutes. Cool and peel. Preheat the oven to 150°C (300°F).

Line a pie pan with parchment paper and grease it with butter. Whisk the nuts with 2 tablespoons of brown sugar in a blender. Add the baking powder, salt, cinnamon, nutmeg, and zest, and whisk again.

Whisk the eggs. Add the remaining 2 tablespoons and continue whisking. Add the vanilla and walnut mixture. Add the blended carrots. Pour the batter into the pan and bake for about an hour. The cake should feel firm to the touch.

Cool and, using a long, sharp knife, cut the cake lengthwise, dividing it into 2 layers.

Dissolve the gelatin in 1/3 cup of water. Heat the sugar and the remaining water in a saucepan.

Pour in the gelatin and heat until completely dissolved. Beat this mixture in a mixer, add the molasses and vanilla, and continue beating for about 20 minutes until light and fluffy. Spread the filling between the layers and serve.

Enjoy!