Olive Oil & Carrot Cake (Milk and Wheat-Free)
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Olive Oil & Carrot Cake (Milk and Wheat-Free)
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and grease a cake pan.
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Grate the carrots and set aside.
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In a large bowl, mix together the olive oil and sugar until well combined.
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Add the grated carrots, almond flour, rice flour, baking powder, cinnamon, nutmeg, salt, vanilla extract, walnuts, and raisins to the bowl. Mix until all ingredients are evenly distributed.
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Pour the batter into the greased cake pan and smooth the top.
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Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Transfer the cake to a wire rack and let it cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
