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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