CARROT CAKE, TOO GOOD TO BE TRUE (RECIPE)

carrot- cake -recipe
carrot- cake -recipe
carrot- cake -recipe

GLUTEN FREE CARROT CAKE


This is one of my all time favorite healthy snack!
Carrot, walnut, pecan, ginger.... how wonderful is it to be able to stay healthy while
enjoying eating cakes!

I bake this healthy yum on a weekly basis only because I crave it..
So I decided to share it with you too on this very special Mother's day.
Spoil your mom with this delicious thing this year~
 

RECIPE

DRY INGREDIENTS

250g  gluten free flour (rice & tapioca flour)
2tsp  baking powder
1.5 tsp  cinammon
0.5tsp  ginger powder
0.25tsp  nutmeg
0.5tsp  sea salt

WET INGREDIENTS

180ml  rice oil
4  eggs
180~200g  coconut sugar
1tsp  organic vanilla extract

SOLIDS

300g grated carrot
100g  walnut & pecan nuts
 

INSTRUCTION

1. Heat oven to 170 degrees.
2. Mix all DRY INGREDIENTS and set aside.
3. Whisk all WET INGREDIENTS until fluffy.
4. Add SOLIDS to the WET and mix until even.
5. Add DRY to WET and mix with a spatula until even.
6. Pour the mix into your favorite mould and bake for approx 40~50min.
7. Let it cool in pan for approx. 20 min.

* ICING
Whip the following;
- 225g of cream cheese (room temp)
- 115g unsalted butter (room temp)
- 1tsp  vanilla extract
- 100g coconut sugar


 

STAY HEALTHYLComment