Lactose free carrot cake
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Coconut Flour or Wheat Flour without yeast
Large carrots, sliced
Almond milk or zero lactose
Xylitol or Sugar
Lactose-free condensed milk
First let the oven preheat to 180 C.
Grease a shape of approximately 25 to 30 cm with margarine and sprinkle with wheat.
Place the sugar, carrots, eggs, oil and milk in a blender and blend for 2 minutes.
Then gradually add the flour; Knead for another 3 minutes or until the dough is very homogeneous.
Pour into the greased and floured tin, let the cake bake for 40 minutes at 180 C or until a toothpick comes out clean. (do not open the oven before 30 minutes)
Unmold the cake and let it cool.
In a pan, put the zero lactose condensed milk and 100% cocoa and mix well, take it to low fire, always stirring until the cocoa thickens. (not in brigadier point)
Pour the frosting over the cake and serve.
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