Gluten-free carrot cake is a great option for those looking for a healthy and delicious dessert alternative. This recipe is a version that uses gluten-free flour blends instead of the wheat flour found in traditional cake recipes. Carrots add natural sweetness and moistness to the cake and are rich in vitamins and fibre.
Gluten-Free Carrot Cake Recipe
Gluten-free carrot cake is a great option for those looking for a healthy and delicious dessert alternative. This recipe is a version that uses gluten-free flour blends instead of the wheat flour found in traditional cake recipes.
Materials
Gluten-Free Carrot Cake Ingredients
- 6-7 piece carrot
- 3 piece egg
- one package vanilla
- ¾ water glass liquid oil
- one water glass granulated sugar
- one tea cup milk
- 2 ½ water glass gluten free flour
- 2 tea spoon teaspoon baking powder
- 2 tea spoon teaspoon baking soda
- ½ tea spoon salt
- one teaspoon cinnamon
- one piece grated lemon peel
- Walnut
Instructions
How to Make Gluten-Free Carrot Cake?
-
Grate the carrots finely. Beat eggs, vanilla, oil, milk and sugar.
-
Then add gluten-free flour, baking powder, grated lemon peel, walnuts, baking soda, salt, and cinnamon.
-
Add the grated carrots and mix all the ingredients.
-
Pour the mixture into the cake mold and bake it in the oven preheated to 180°C for 45-50 minutes.
-
You can enjoy a delicious tea with gluten-free carrot cake.
-
Enjoy your meal!
Notes
Cross-contamination is the risk of gluten contamination sticking to a gluten-free product. If gluten-containing foods have passed through the production lines, baking powder, rice flour, corn starch, corn flour, cocoa, powdered sugar, vanilla, instant yeast, tomato paste, milk cream, dark chocolate, etc. produced on that line. There is a possibility of gluten contamination in many products such as: Therefore, it is recommended that you pay attention to the statement “gluten-free” in the description of the products you will use.
Source:
http://www.senemileglutensiz.com/glutensiz-havuclu-kek/