Wednesday, November 26, 2014

Gluten/Lactose/Egg-free Carrot Cake

In the mood for a super light and moist carrot cake?


1 medium carrot, peeled
¼ cup olive oil
½ cup honey or maple syrup for vegans
1,5 TBS flaxseed flour
1 TBS baking powder
½ cup cashews or walnuts
150 ml water
1 cup gluten-free flour


Blend all ingredients (except gluten-free flour). Pour blended mix into a bowl and stir in the flour. Pour into a non-stick pan, and bake in pre-heated oven at 180°C for 30-35 minutes. 

I'd like to thank Silvia Aparecida P. T and her husband Adriano T. (active members of one of the food communities I joined) who authorized me to translate and publish their recipe.

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