Gluten free carrot cake

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

As I most recently have a little time, I had been searching on the internet the other day. Trying to get fresh, intriguing tips, inspirational meals that We have never tasted before, to delight my loved ones with. Searching for quite some time unfortunately could not come across any interesting stuff. Just before I wanted to give up on it, I came upon this tempting and easy dessert by chance. The dessert seemed so delightful on its image, that required quick action.

It had been simple enough to imagine how it’s made, how it tastes and just how much my hubby will enjoy it. Actually, it is very easy to please him in terms of treats. Anyhow, I visited the site: Suncakemom and simply followed the precise instuctions that were combined with impressive pics of the procedure. It just makes life faster and easier. I can suppose it’s a slight inconvenience to shoot photographs in the middle of cooking in the kitchen as you normally have sticky hands so I seriously appreciate the hard work she placed in to build this post and recipe easily followed.

With that said I am inspired to present my very own recipe similarly. Appreciate your the concept.

I was fine tuning the main recipe create it for the taste of my loved ones. I can mention that it was a terrific success. They loved the flavour, the consistency and loved having a treat like this during a lively week. They quite simply demanded more, more and more. Hence next time I am not going to make the same miscalculation. I’m gonna double the amount to make them delighted.

This is based on the 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.

Written by