Winter is coming.. the snow, hot chocolate, staying home under warm blankets and Christmas!
Whenever I think about this season, I always think about cakes, especially carrot cakes. And that’s why it’s time for a new Gluten Free recipe that you and your friends are going to love: the
DIFFICULTY: ★ ★ ★ ☆ ☆
Carrots 300 gr (3 big carrots)
Flour (120 gr Gluten Free flour + 80 gr maize flour)
Almonds 50 gr
Milk 120 gr
Gluten Free baking powder 10 gr
You can start by finely chopping the almonds (I’d advise you to use an Electric Slicer) and put them aside in a small bowl.
Then, you can go ahead and peel the carrots, placing them on a cutting board and cut them into small pieces. Pour the chopped carrots on a mixer and shred them.
Now you can take the eggs and break them into a high-edged bowl. Using an electric mixer, work the eggs, adding the sugar little by little.
Continue to mix the mixture until you obtain a dough with a frothy consistency and a light color. Next, combine the shredded carrots to the dough.
Subsequently, add the milk and then, you should slowly start to add the sifted flour to the mixture, together with the baking powder, so as to avoid the formation of lumps. Add in the end the shredded almonds and keep mixing it.
Finally, take a 20 cm diameter cake tin and clothe it with baking paper. Pour the mixture into the cake tin and bake in a ventilated oven at 180 °C for 40 minutes.
Now that your carrot cake is finally ready, enjoy it with a hot chocolate or fresh juice. Maybe you can also add some decorations like these ones:
Did you like this recipe? check out this other recipe then!
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