Dessert

Guilty-free Carrot Cake

Gluten-free as well.

Brazilian carrot cake is slightly different from its New Zealander counterpart. Instead of the white frosting, we make chocolate frosting instead.

Due to a friend’s visit today, whom I know has a high gluten intolerance, I decided to make a gluten-free Brazilian style carrot cake for her. We hadn’t seen each other for nearly five months, so I wanted to make something speciel for her.

Plus, friends visiting me are a perfect excuse for experimenting some new recipes I have in mind.

Might sound cruel to use friends as Guinea pigs, but when I know that a friend will be trying one of my dishes for the first time, I make sure I focus all my energy in getting that dish right.

That’s what frirnds are for, right? From both sides of the scale.

Today’s recipe was created with much thought and love as a “it’s great to see you again, my friend” message.

For the cake

2 medium to large carrots

1 cup of rice flour

1 cup of soy flour

1 teaspoon of rising yeast

3 large free range eggs

1/4 cup of vegetable oil

1 pinch of Himalayan salt

1/2 teaspoon of nutmeg

4 tablespoons of molasses (or more if you like it sweeter)

Mix all the ingredients but the yeast in a food processor until you obtain a uniform batter.

In a cup, dissolve the yeast with hot water and stir it until the yeast is completely dissolved. this helps activate the yeast more quickly. Then pour it in the mix in the processor.

Blend everything for about 1-2 minutes.

Oil the bottom and inner walls of a round baking tray and then spread linseed flour, making sure all the gaps are covered.

Then pour the batter into the tray and spread it to distribute it evenly.

Bake it for 30-35 minutes in a fan-forced oven at 160° C.

For the frosting

3 tablespoons of vegan spread

1 tablespoon of cocoa powder

1 or 2 tablespoons of molasses

Melt the vegan spread in a small sauce pan on medium heat. As soon as it melts, add the molasses and stir it until both spread and molasses are mixed together.

Then add the cocoa powder.

Keep stirring the mix on medoum ot low heat to avoid anything from sticking to the bottom of the pan or from burning the frosting.

It’s a very quick process, something around 4-5 minutes. You want to spread it on the cake while it’s still hot, so make the chocolate sauce once the cake is ready.

Once the cake is baked, flip the tray on a larger plate for the cake to slide onto it slowly.

Spred the hot chocolate sauce over the linseed-coated side of the cake.

And the cake is ready to be served!

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