Carrot cake without flour, and by extension Gluten Free for those who follow a gluten-free diet, have an intolerance to it, or do not wish to consume cereal.
Beyond this, the cake is very rich in ingredients and very tasty. The coconut flour substitute perfectly normal flour and is very tasty. The addition of cream cheese comes to further intensify the flavor.
Yours!
Beyond this, the cake is very rich in ingredients and very tasty. The coconut flour substitute perfectly normal flour and is very tasty. The addition of cream cheese comes to further intensify the flavor.
Yours!
| work: 25′ | time: 1h:00′ | easy: |
Υλικά (∼12 μερίδες)
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In large bowl, break the eggs and add the sugar. Beat with whisk briefly to inflate the mixture and to melt the sugar. |
Beating constantly, add the oil little by little. |
Add the salt, baking powder, spices, vanilla and coconut flour. |
In the mixture add grated carrots, bananas or pineapples melted with a fork, the cranberries and walnuts finely grated as much as we want. |
Invest with greaseproof paper, the base and sides of a round form Ø22-24cm (~9 in), with detachable base. Pour the mixture into the form. |
Preheat the oven to 200°C (392°F, Gas:5.7), lower the temperature to 180°C (356°F, Gas:4.2) and bake for 30'-35' or until cooked through. Remove the cake from the oven, place the form in a rack and let it cool. When completely cool cut horizontally to create two round cake bases. |
Cream Cheese
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In a deep bowl, add all the ingredients of the cream cheese and beat well with an electric mixer until thickened. |
Place in a serving platter the bottom of the cake and put on it a little less than half the amount of cream cheese. |
Spread it with a spatula or the back of a spoon over the entire surface of the base. Sprinkle with some finely grated walnut meal. |
Carefully place over the second base without pressing. On top spread the remaining cream and with the back of a spoon make potholes and peaks. Sprinkle with a little more finely grated walnut meal. |
