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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!

Di sodio

WET INGREDIENTS

  • 2 cenoura médias (200 g)
  • 3 ovos
  • 1 xícara açúcar demerara (200 g)
  • 1/2 xícara de óleo
  • 1 colher sopa vinagre de maçã
  • pinch of salt + 1 teaspoon vanilla essence (5 ml)

DRY INGREDIENTS

  • 3/4 xícara farinha de amaranto (90 g)
  • 3/4 xícara farinha de quinoa (90 g)
  • 1/2 xícara polvilho doce (60 g)
  • 1 colher de sopa de fermento em pó (15 g)

TOPPING INGREDIENTS

  • 200 ml leite vegetal
  • 1/2 xícara açúcar demerara (100 g)
  • 1/4 xícara cacau em pó 100% (24 g)
  • 2 colheres sopa óleo de coco (30 ml)
  • Small pinch of salt

Grassi Saturi

  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.

Find it online: https://receitasaudavel.net/en/fluffy-carrot-cake-made-in-a-blender/