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Carrot Cake (wheat and soy allergy)
🇧🇷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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