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
The Chef Cat 