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A delicious gluten-free cake made with carrots and coconut, perfect for breakfast or a light snack.
In a bowl, mix all the ingredients with a whisk until you obtain a smooth mixture.
Pour the mixture into the baking pan prepared with release spray, parchment paper, or greased and floured.
Using a piping bag, spread the jam on the surface, choosing your preferred flavor (e.g. pineapple or oranges).
Bake in a preheated oven at 180°C for about 30 minutes.
Once cooled, sprinkle the surface with more grated coconut to taste.
Whisk
Piping bag
18 cm baking pan
Store in an airtight container for 2-3 days.
Suitable for those following a gluten-free diet.
Italia, Lombardia
| Energy (kcal) | 268.82 |
| Carbohydrates (g) | 30.06 |
| of which sugars (g) | 12.13 |
| Fat (g) | 14.43 |
| of which saturates (g) | 5.17 |
| Protein (g) | 4.05 |
| Fibre (g) | 2.46 |
| Salt (g) | 0.5 |