Carrot Cake (wheat and soy allergy)

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Carrot Cake (wheat and soy allergy)

Name: Carrot Cake (wheat and soy allergy)
Prep time: 1 h
Total time: 1 h
Yield: 20 Porções
Ingredients: 2 unit(s) Medium carrots; 2 cup Rice Flour; 4 tablespoon Sunflower oil; 8 tablespoon Sugar; 1 cup 1/2 Water; 2 tablespoon Baking Powder; 7 tablespoon Topping, sugar; 4 tablespoon Chocolate; 4 tablespoon Water

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

20 servings

Josi Santos

@josimota

Ingredients
Recipe

Medium carrots2 unit(s)
Rice Flour2 cup
Sunflower oil4 tablespoon
Sugar8 tablespoon
1/2 Water1 cup
Baking Powder2 tablespoon
Topping, sugar7 tablespoon
Chocolate4 tablespoon
Water4 tablespoon

Blend carrots, oil and water in a blender
Add sugar and beat well
add the flour
Lastly, add the yeast and powder and stir with a spoon just to mix.
Grease a mold with butter and flour
Heat the oven for 5 minutes
Bake at 200 degrees, do not open the oven in less than 20 minutes
If it comes out clean and the cake looks more golden and cracked, turn off the oven and let it cool.
For Coverage:
Add sugar, water and chocolate until it looks like thick cream
Spread over the cooled cake and place in the refrigerator for 10 minutes.
The dough is moist and soft
Enjoy!

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Carrot Cake (wheat and soy allergy)

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