Carrot Cake
One of the all-time favourite cakes, this carrot cake by Veronica Lavernia looks great and tastes divine. It’s simple too!
Carrot Cake
One of the all-time favourite cakes, this carrot cake looks great and tastes divine. It's simple too!
Prep Time 15 minutes
Cook Time 31 minutes
Calories 266 kcal
Ingredients
- 3 carrots peeled
- 1 lemon juice of
- 1 orange juice of
- 2 free-range eggs large
- 125 ml date syrup
- 80 ml extra-virgin olive oil
- 200 g brown rice flour sifted
- 50 g almond flour sifted
- 75 g hazelnuts coarsely chopped
- 15 g gluten-free baking powder
- a pinch of sea salt
Instructions
-
Preheat the oven to 180°C/Gas Mark 4.
-
Sprinkle the carrots with the orange and lemon juice, then blend together.
-
Whip the eggs with the date syrup. Add the olive oil, sifted flours, 50g (2oz) hazelnuts, the baking powder and a pinch of sea salt. Mix well, then add the carrot mixture.
-
Pour the dough into a round, oiled and floured mould, sprinkle the surface with the remaining hazelnuts, then bake in the oven for 30 minutes.
Nutrition Facts
Carrot Cake
Amount Per Serving
Calories 266
Calories from Fat 131
% Daily Value*
Fat 14.5g22%
Saturated Fat 1.9g12%
Sodium 0.2mg0%
Sugar 13g14%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
