Gluten free carrot cake recipe

Healthy sugar free recipe we can enjoy having without guilty conscious.

As I most recently have some time, I was searching on the web last week. In need of fresh, challenging thoughts, inspiring dishes that I’ve never tested before, to surprise my loved ones with. Hunting for a while but couldn’t come across lots of interesting stuff. Just before I thought to give up on it, I stumbled on this fabulous and simple treat by luck over Suncakemom. It looked so yummy on its photos, it required urgent action.

It absolutely was easy to imagine how it’s created, its taste and how much boyfriend might enjoy it. Actually, it is quite easy to keep happy the guy when it comes to puddings. Anyways, I went to the webpage and used the step by step instuctions that were accompanied by impressive images of the procedure. It really makes life faster and easier. I can imagine that it is a bit of a inconvenience to take pics in the midst of cooking in the kitchen because you ordinarily have sticky hands and so i highly appreciate the commitment she put in for making this post and recipe conveniently implemented.

That being said I’m inspired presenting my very own formulas in a similar fashion. Many thanks the idea.

I was tweaking the initial mixture to make it for the taste of my loved ones. I must mention it turned out a great success. They prized the flavor, the structure and enjoyed having a sweet like this in the middle of a stressful week. They ultimately wanted more, many more. So the next occasion I’m not going to make the same mistake. I am gonna multiply the volume to get them delighted.

This post is based on gluten free carrot cake recipe from SunCakeMom

Measure ingredients and preheat oven 356°F / 180°C

Peel and grate carrots.

Separate eggs and put egg whites into a medium size mixing bowl.

Whisk egg whites until hard peaks form.

Add yolks one by one whilst keep whisking the whites.

Grind almonds and flax seed.

Mix dry ingredients (millet flour, baking powder, cinnamon, ground flax seed and almonds together.

Add grated carrot to the dry ingredients mixture and mix well.

Slowly add it to the whisked eggs and fold it in carefully. Add coconut oil with the batter as well.

Cover cake mould with baking paper.

Pour mixture into the cake mould and put it in the preheated oven for 30 minutes.

Whilst cake base is baking, prepare cream on top.

Put gelatine leaves into the warm orange juice and wait until completely dissolved. Wait until the cream hardens enough to be able to hold the top layer.

Put Mascarpone and orange juice into a mixing bowl.

Beat until incorporates well.

When cake base cooled properly, spread cream on top evenly.

Decorate with nuts or pieces of fresh fruit.

Comments are closed.