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!
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
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Preheat the oven to 180°C/Gas Mark 4.
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Sprinkle the carrots with the orange and lemon juice, then blend together.
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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.
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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.