Carrot Cake with Chestnut Cream (No Added Sugar)

Steps

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1. 1
   Peel the carrots and grate them to yield 150g of shredded carrot.
   ≈0:59
2. 2
   Crack the eggs into a large bowl, add the chestnut cream, and beat them together until well combined.
   ≈1:06
3. 3
   Pour in the sunflower oil and mix well.
   ≈1:22
4. 4
   Add the ground cinnamon and ginger, and stir to combine.
   ≈1:36
5. 5
   Switch to a spatula, add the flour, baking powder, and almond flour, and gently fold to combine the dry ingredients.
   ≈1:52
6. 6
   Drain the rehydrated raisins, then fold them into the batter along with the walnuts and shredded carrots.
   ≈2:06
7. 7
   Pour the batter into a round 16–18 cm baking pan and bake at 180°C for 45 minutes.
   ≈2:36
8. 8
   Once the cake has cooled completely, carefully slice it horizontally into two layers using a serrated bread knife.
   ≈3:13
9. 9
   Pour the heavy cream into a bowl and whip it until thickened, then gently fold in the chestnut cream to make the filling.
   ≈3:32
10. 10
    Spread the chestnut cream filling evenly on the bottom layer, place the top layer on top, and frost the outside with the remaining cream.
    ≈4:04
11. 11
    Garnish the top with a sprinkle of cinnamon and walnuts, refrigerate for 3–4 hours, then slice and serve.
    ≈4:35