The Cooking Cat

Gluten Free Carrot Cake

This one was long due. The gluten free carrot cake. Just perfect for the summer time. Fruity, refreshing and almost no

What you need

  • 5 eggs
  • 200g sugar
  • 250g hazle nuts
  • 50g corn flour
  • 250g carrots
  • 1 spoon cinnamon
  • 1 spoon vanilla extract
  • 1 cup sunflower oil

How you do it

Separate egg whites and yolks. Whip egg whites put aside and reserve.

Whisk egg yolks, sugar, cinnamon and vanilla until you get a creamy texture. Ground carrots and hazlenuts and add them to the mix. Top up with corn flour and oil. Whisk thoroughly.

With a wooden spoon blend in the whipped egg whites.

In a greased up cake form bake for aprox 35-45 minutes at 180ºC.

Serve and enjoy

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