Gluten-free carrot cake
8 servings
180 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Preheat the oven to 180 degrees.
2
Mix all dry ingredients in a bowl.
- Gluten-free flour blend: 2 glasss
- Baking powder (raising agent): 2 teaspoons
- Baking soda: 2 teaspoons
- Ground cinnamon: 1.5 teaspoon
- Ginger: 0.5 teaspoon
- Nutmeg: 0.3 teaspoon
- Salt: 0.5 teaspoon
3
In a separate bowl, mix apple puree, butter, sugar, and vanilla extract.
- Apple sauce (puree): 1.3 glass
- Vegetable oil: 1 glass
- Brown sugar: 2 glasss
- Vanilla extract: 1 teaspoon
4
Mix everything together. Combine with grated carrots and coconut.
- Carrot: 2 pieces
- Sweetened desiccated coconut: 1 glass
5
Combine the dry mixture with the wet one.
6
Mix until homogeneous. Add walnuts. Mix.
- Crushed walnuts: 1 glass
7
Grease the cake pan with vegetable oil and pour the batter into it.
- Vegetable oil: 1 glass
8
Bake the cake for 1 hour, until a knife inserted in the center comes out clean.
9
Take the pie out of the oven and let it cool completely.
10
Once the pie is completely cool, remove it from the mold and cut the cake into two or three layers.
11
Whip coconut cream without coconut water for 5 minutes, add powdered sugar and vanilla extract. Continue whipping for 3-5 minutes until smooth.
- Coconut cream: 250 ml
- Icing sugar: 5 glass
- Vanilla extract: 1 teaspoon
12
Evenly distribute the cream between the layers of the cake and spread it on top with a spatula. Sprinkle the top layer with toasted almonds or coconut and store in the refrigerator.
- Sweetened desiccated coconut: 1 glass