Senza Latticini, Latte

If you love a fluffy carrot cake from a blender, but are looking to add more nutrients to everything you make, this is your cake!

This fluffy carrot cake recipe takes quinoa flour and amaranth flour, two super nutritious ingredients that are gluten-free.

But don't worry, it tastes like traditional carrot cake, the kind that everyone loves!

SIMPLE FLUFFY CARROT CAKE RECIPE IN A BLENDER

For this recipe you will follow the classic steps of traditional carrot cake:

• 1st Process all the wet ingredients in the blender;
• 2nd Add the dry ingredients and beat until the dough is uniform;
• 3rd Finish with baking powder.

Then just wait for the cake to bake, and if you want, just make the chocolate frosting and enjoy.

It's a simple carrot cake recipe, but as I said before, there are many more nutrients in the dough.

FUNCTIONAL CARROT CAKE

We say that a food is functional when it brings health benefits and serves not only to satisfy hunger, but rather to nourish your body.

It is worth remembering that even if the cake has healthier ingredients, it is still a recipe for eat in moderation, without overdoing it.

Many people confuse gluten-free recipes and think they are recipes for weight loss.

But Only a nutritionist can adapt a meal plan for you to lose weight.

As a guide you can use the nutritional table which is below the recipe, where you can see the calories, carbohydrates, proteins and fiber.

In this blender carrot cake recipe, the two nutritious flours that will be used are amaranth and quinoa flour.

See below the benefits of these two ingredients:

• Amaranth: It is rich in fiber, protein, minerals such as iron, calcium and magnesium, and 7 essential amino acids (lysine, leucine, isoleucine, threonine, tryptophan, methionine, and valine.
• Quinoa: It is rich in fiber, protein, iron, zinc, magnesium and B vitamins (B3, B5, B6 and B9)

All these nutrients add more health and nutrition to your diet, so why not eat a fluffy carrot cake with these benefits?

GLUTEN-FREE, LACTOSE-FREE, FLUFFY CARROT CAKE FROM A BLENDER

For this recipe we will use the combination of 3 gluten-free flours, amaranth flour, quinoa flour and sweet cassava starch.

Amaranth and quinoa help in structure of the dough and the sweet cassava starch provides more league for the recipe.

For the creamy topping, which is traditionally made with condensed milk or cow's milk, you will need plant-based milk and 100% cocoa.

Even using gluten-free and lactose-free ingredients, this fluffy carrot cake recipe is very similar to the traditional.

It is worth remembering that both amaranth and quinoa have a aftertaste, amaranth is somewhat reminiscent of corn and quinoa has a slight bitterness.

But if you buy these flours from reputable distributors they will not have a strong flavor.

That's why I say that the flavor of these ingredients in the recipe is practically imperceptible, you will eat the cake and it will look like the traditional one with wheat.

Always look for health food stores that have a good turnover of customers, so the products are always fresh.

Senza Latticini, Latte

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On to the review

• Author: icona della cartella
• Full-Time: 50 minutes
• Dividend Yield: 14 slices
• More: Gluten Free

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Description

Eat a fluffy carrot cake with health benefits! This recipe uses quinoa and amaranth, two super nutritious gluten-free flours that make the cake super fluffy!

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Ingredients

Scale 1x2x3x

WET INGREDIENTS

• 2 medium carrots (200 g)
• 3 eggs
• 1 cup demerara sugar (200 g)
• 1/2 cup of oil
• 1 tablespoon apple cider vinegar
• pinch of salt + 1 teaspoon vanilla essence (5 ml)

DRY INGREDIENTS

• 3/4 cup amaranth flour (90 g)
• 3/4 cup quinoa flour (90 g)
• 1/2 cup sweet cassava starch (60 g)
• 1 tablespoon of baking powder (15 g)

TOPPING INGREDIENTS

• 200 ml vegetable milk
• 1/2 cup demerara sugar (4 persone)
• 1/4 cup cocoa powder 100% (24 g)
• 2 tablespoons coconut oil (30 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
• Small pinch of salt

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Instructions

1. Grease a medium shape 23 cm in diameter with a hole in the middle or a 20 x 30 cm pan with a little oil and sprinkle with rice flour. Preheat the oven to 180ºC.
2. Process all wet ingredients in a blender until smooth. liquid and homogeneous.
3. Add the dry ingredients, minus the yeast and process quickly, cleaning the sides of the blender cup with a spatula, beat until you obtain homogeneous mass.
4. Finish the recipe by adding the baking powder, stir quickly with the spatula and then transfer the dough to the previously greased and floured pan.
5. Bake in oven heated to 180ºC for approximately 35 minutes or until you do the toothpick test and it comes out clean.
6. Let it cool before unmolding.

PREPARATION METHOD FOR FLUFFY CARROT CAKE TOPPING

1. Add all the topping ingredients to a small saucepan and cook over medium/high heat, stirring occasionally.
2. Cook for approx. 5 minutes, the correct point is when you pass the spatula along the bottom of the pan and it starts to form a path. Cover the cake immediately.

Notes

• I do not recommend replacing the eggs.
• You can swap the quinoa flour for oat flour and the amaranth flour for buckwheat flour.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Snack
• Method: Roasted
• Cuisine: Brazilian

Nutrition

• Serving Size: 14 slices
• Calories: 251
• Suck: 22.2 g
• Sodium: 49.4 mg
• Fat: 12.2 g
• Saturated Fat: 3.4 g
• Unsaturated Fat: 8 g
• - Trans Fat: 0 g
• Carbohydrates: 33.9 g
• Fiber: 1.8 g
• Protein: 3.7 g
• Cholesterol: 39.9 mg

SEE OTHER CARROT CAKE RECIPES

• Moist and Fluffy Carrot Cake

• American Carrot Cake

• Mixed Carrot Cake

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I hope you enjoyed this chocolate birthday cake recipe and that you make it often at home!

When you prepare this stuffed chocolate cake recipe at home, share your opinion with me by leaving a comment below.

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