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Learn how to make a low carb, gluten-free, egg-free, milk-free, vegan carrot cake recipe

Bruno Thethe image on Pexels

The carrot cake you will learn to make is not Rita Lobo's carrot cake, but a simple, fluffy carrot cake in a blender, fit, low carb, gluten-free, egg-free, milk-free and vegan . Check out:

carrot cake ingredients

• 260 grams of grated carrots
• 1 cup quinoa flour
• 1 cup almond meal
• 1 cup of sweet powder
• 2/3 cup demerara sugar
• 2/3 cup of oil
• 4 tablespoons of apple cider vinegar
• 1 tablespoon of baking soda
• 1 pinch of pink salt

Carrot Cake Topping Ingredients

• 1 and 1/2 cup of powdered chocolate
• 1 and 1/2 cup of sugar
• 6 tablespoons of coconut milk

Method of preparing the dough

First of all, preheat your oven to 180ºC and grease a mold with oil and flour. Then, bring the carrot, demerara sugar, oil, salt and vinegar to blend in a blender. In a separate bowl, mix with a fouet manual almond flour, quinoa flour, flour and baking soda.

Then, mix the wet with the dry without taking too long. Before putting it in the oven, you will notice that the dough of this carrot cake is a little dry, which is completely normal. But, in the end, the result is a light and fluffy carrot cake. Bake and leave until browned or until the test stick comes out dry.

In a saucepan, mix all the ingredients of the carrot cake topping, turn on low heat and stir without stopping until full. After the carrot cake is baked, pour in the icing. But don't take too long with this step either, as the coating tends to dry quickly. Is ready!