GLUTEN-FREE CARROT CAKE

INGREDIENTS:

  • 300g grated carrots
  • 3 eggs
  • 150g almonds
  • 150g erythritol
  • 150g coconut flour
  • 2 teaspoons Beppiani instant baking powder


gluten free carrot cake

METHOD:

Peel the carrots and blend them in 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.