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Cook the Carrots:
Place the grated carrots in a saucepan with enough water to cover. Simmer until soft, then drain and reserve 1 cup of the cooking liquid as “carrot broth.”
Blend the Base:
In a mixing bowl or blender, combine the cooked carrots, carrot broth, cottage cheese, cinnamon, vanilla extract (if using), and Stevia to taste. Blend or stir until smooth and well combined.
Add Oats and Egg Whites:
Stir in the egg whites and rolled oats, mixing thoroughly to form a uniform batter.
Prepare the Baking Dish:
Preheat the oven to 180°C (350°F). Grease a baking dish with vegetable oil to prevent sticking.
Bake the Custard:
Pour the mixture into the prepared dish and bake for 35–40 minutes, or until firm and lightly golden on top. A knife inserted in the center should come out clean.
Cool and Serve:
Allow to cool slightly before serving. Serve warm or chilled depending on preference.
Serving and storage tips:
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