GLUTEN-FREE CARROT CAKE
| Difficulty: | Easy |
| Preparation time: | 40 min. |
| Cost: | Bass |
INGREDIENTS:
- 300g grated carrots
- 3 eggs
- 150g almonds
- 150g erythritol
- 150g coconut flour
- 2 teaspoons yeast
METHOD:
-
Peel the carrots and blend them with a blender. Pour the carrots into a bowl and blend the almonds with the erythritol in the same blender.
-
Combine everything in the bowl with the carrots and add the coconut flour, eggs and yeast. Mix well with a ladle or whisk until all the lumps are gone.
- Pour into a 24 cm diameter mold covered with baking paper. Bake for 10 minutes at 160°C and then raise the temperature to 180°C and bake for another 40 minutes or so. Before removing the cake from the oven, make sure it is ready by testing with a toothpick.
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