Carrot Gluten-Free Cake

1 PIECE

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS FOR THE CAKE BASE

260 g almond flour (ground almonds)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom (optional)
270 g carrots (peeled and finely grated)
30 g shredded coconut
60 g walnuts (coarsely chopped)
115 g coconut oil in liquid state
5 eggs size M
60 g brown sugar
1 teaspoon vanilla extract
½ teaspoon salt

INGREDIENTS FOR THE CREAM

250 g mascarpone
60 g brown sugar
700 g quark in foil

INSTRUCTIONS

1
This egg already has its owner. Try looking at another hint.
2
Preheat the oven to 175 °C.
3
In a bowl, mix almond flour, baking powder, cinnamon, cardamom, and ½ teaspoon of salt.
4
In another bowl, mix finely grated carrots, shredded coconut, coarsely chopped walnuts, and melted coconut oil.
5
Then prepare the egg mixture. In a bowl, beat the eggs, brown sugar, and vanilla extract with an electric mixer – beat until the mixture at least doubles in volume.
6
Carefully fold the contents of both bowls into the egg mixture. Pour the resulting batter into 2 baking pans (Ø 20 cm), place in the preheated oven, and bake for 35–40 minutes at 165–175 °C until golden brown.
7
Meanwhile, prepare the cream – in a bowl, beat mascarpone, quark, and brown sugar, and place the resulting cream in the refrigerator.
8
Turn the baked cake bases out of the pan and let them cool on a rack (at least 1 hour).
9
Join the cooled cake bases with the prepared cream. Then also spread the cream on the sides and top of the cake.
10
Place the finished cake in the refrigerator for at least 15 minutes and then serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.