Have you ever tried to turn a simple vegetable like carrot into a basic ingredient for the preparation of a dessert? Yes, you got it right: today we will enhance the sweet taste of the carrot by preparing a delicious cake without butter, and also suitable for celiacs because it is prepared completely without wheat. We chop the carrots, add a little almonds, a little coconut, a few eggs and the game is done.
Video of the Recipe
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Identity Card of the Recipe
- 241 KCal Calories per serving
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Ingrediants
For the dessert
- 300 g of carrots
- 240 g (4 medium) of eggs
- half a glass of rum
- 150 g of almonds
- 16 g of baking powder
- 75 g of fructose
- 1 tablespoon (30 g) of rice flour
- 150 g of coconut
To brush the pan
- 10 g of butter
- Gluten-free product: about 1 tablespoon of rice flour or breadcrumbs
Materials Needed
- 1 large bowl
- 1 chopper to chop the almonds
- 1 grater for carrots (also electric)
- 1 wooden spoon
- Baking paper
- Hinged or classic baking tray, diameter 26
- Small bowl to break the eggs
- Whisk for mixing eggs and sweetener
- 1 colander to sift the yeast
Preparation
- Peel and grate the carrots; proceed by chopping the almonds in a food processor until they are reduced to a very fine powder.
The advice OK
It is advisable to chop a little almonds at a time, mixing them with a little sweetener (to be added directly to the food processor): this is to prevent the oil that comes out of the almonds from creating a sort of "glue" that could pack the almonds. .- Break one egg at a time and add the sweetener: mix thoroughly until the mixture is quite frothy.
- Now add the carrots, almonds, coconut, rice flour, rum and mix well. Finally, add the carefully sifted yeast.
- In the meantime, preheat the oven to 160 ° C and prepare a hinged pan lined with parchment paper or greased with a little butter and finished with a sprinkling of breadcrumbs (gluten-free) to prevent the dough from sticking to the baking tray .
- When you have obtained a homogeneous but rather firm dough, pour everything into the pan and bake for 10 minutes at 160 ° C. After this time, increase the oven temperature to 180 ° C and continue cooking for another 30 minutes.
Did you know that
The cake will be cooked when, by pricking the cake with a skewer stick, it is dry.- Serve as desired, finishing with a sprinkling of icing sugar and a few carrot curls.
Alice's comment - PersonalCooker
The carrot, almond and coconut cake, prepared without butter, is the ideal way to start the day: the softness of the cake and the very special taste given by the sweetened carrots will win your heart. Furthermore, the dessert is not prepared with wheat. nor with other gluten-forming ingredients; therefore, it is also suitable for celiacs. If, like me, you are a lover of carrots, I also recommend the carrot bread recipe!Nutritional values and Health Comment on the recipe
The carrot and almond cake without butter for celiacs does NOT contain gluten. This dessert is prepared to satisfy the gluttony of those who do not tolerate the elastic protein of some cereals, and is based on the replacement of wheat flour with potato starch; obviously, the cake lacks the "elastic" effect of gluten, but the yeast still gives it a certain volume and softness. The energy supply is not excessive, even if it derives mainly from fats; these are equally distributed with a slight prevalence of the unsaturated ones, even if (due to the egg yolks) the cholesterol intake is quite high.
