Preparation time: 40 minutes
Yield: 8 to 10 servings
Estimated reading time: 3 minutes
This gluten-free and dairy-free carrot cake is the perfect solution for those with dietary restrictions but who don’t want to miss out on a delicious cake!
In addition to being practical, this recipe is tasty and full of flavor, without compromising your health.
The best part is that it’s ideal for any occasion, from a breakfast to a simple afternoon snack.
It’s easier to make than you think!
And you can make variations and add whatever you like, making it even more special.
Let’s check it out?
Ingredients:
- 2 small carrots
- 3 eggs
- ½ cup (tea) oil
- 1 ½ cups (tea) fine rice flour
- ½ cup (tea) cornstarch
- ½ cup (tea) sugar
- 1 full tbsp baking powder (for cakes)
Instructions:
- Cut the carrots into small pieces and blend them in a blender with the oil and eggs.
- Transfer to a bowl and add the sugar, mixing well.
- Gradually add the cornstarch and rice flour.
- Finally, add the baking powder.
- Pour the batter into a greased and floured cake pan with rice flour.
- Bake in a preheated oven for 25-30 minutes at 180°C (356°F).
Additional Tips:
To make the cake even tastier, how about adding a dairy-free chocolate topping or a mixed berry sauce?
Another suggestion is to transform this cake into small portions, like cupcakes, which is a great option for parties and events.
If you want to vary the flavor, add chopped nuts to the batter for a wonderful texture and extra nutrition.
Culinary Secret:
Cornstarch helps make the cake fluffier and lighter, while rice flour gives it a soft consistency.
Never open the oven before 25 minutes to avoid the cake deflating.
To check if the cake is ready, do the toothpick test: if it comes out clean, the cake is ready!
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