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Prepare the Cake Batter:
Soak 60g plums in warm water for about 10 minutes until they soften. Drain and chop finely.
In a small bowl, mix 2 tablespoons of flaxseed with 6 tablespoons of water. Let it sit for about 10 minutes to form a gel-like consistency.
Preheat your oven to 180°C (350°F). Line a baking pan with parchment paper or grease it lightly.
In a large bowl, combine the grated carrots, oatmeal, chopped almonds, milk, chopped plums, flaxseed mixture, baking powder, cinnamon, salt, and sugar substitute. Mix well until all ingredients are thoroughly combined.
Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before transferring it to a wire rack.
Prepare the Cream:
In a medium bowl, beat the ricotta until smooth and creamy.
Assemble the Cake:
Once the cake is completely cooled, spread the ricotta cream evenly over the top of the cake.
Optionally, you can decorate with additional grated carrots, chopped nuts, or a sprinkle of cinnamon.
Serve:
Slice the cake into portions and serve. Enjoy your delicious and healthy carrot cake!
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