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Gluten-Free Carrot Cake

Gluten-Free Carrot Cake

@cucinare_per_te

A delicious gluten-free carrot cake, perfect for those looking for a healthy and tasty dessert.

Difficulty: Easy
Cooking: 35 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Eggs3unit
  • Coconut sugar150g
  • Plantain flour110g
  • Shelled and finely chopped almonds180g
  • Grated carrots250g
  • Sunflower oil80g
  • Baking powder1unit
  • Vanilla extractto taste
  • Salt1unit
  • Muesli vitaleto taste
  • Flaked almondsto taste

Preparation

  1. STEP 1 OF 6

    Beat the room temperature eggs with the sugar until you obtain a light and frothy mixture.

  2. STEP 2 OF 6

    Gradually add the oil while continuing to beat, then use a spatula to slowly incorporate the plantain flour, ground almonds, salt, and baking powder.

  3. STEP 3 OF 6

    Add the finely grated carrots, vanilla extract, and mix well.

  4. STEP 4 OF 6

    Add the muesli and combine all the ingredients.

  5. STEP 5 OF 6

    Grease a 20-24 cm bundt pan, sprinkle the bottom with flaked almonds and more muesli.

  6. STEP 6 OF 6

    Pour the mixture into the pan and bake in a preheated fan oven at 180°C for 30-35 minutes, checking for doneness.

Suggestions

  • Bundt pan

  • Spatula

  • Electric whisk

General Information

Storage notes

Store in an airtight container for 2-3 days.

More information

Suitable for celiacs and those intolerant to gluten.

Origin

Italia, Emilia Romagna

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)270.67
Carbohydrates (g)23.67
of which Sugars (g)14.51
Fat (g)16.25
of which Saturates (g)2.31
Protein (g)7.63
Fiber (g)2.6
Sale (g)4.07
  • Proteins
    7.63g·15%
  • Carbohydrates
    23.67g·47%
  • Fats
    16.25g·32%
  • Fibers
    2.6g·5%