Coconut Carrot Cake: Moist, healthy and flourless

Carrot cake with coconut, flourless (gluten-free) – the result is a soft cake with chocolate icing

A different carrot cake, without flour, moist, with coconut, to be eaten cold

Recipe for 2 people.

Gluten-free, Gluten-free and lactose-free, Lactose-free, Vegetarian

Preparation: 01:00 + cooling time + freezing time

Intermission: 00:40

TOOLS

1 pan(es), 1 non-metallic bowl(s), 1 spatula(s), 1 wire whisk, 1 potato peeler (optional), 1 grater, 1 plate(s), 1 wire whisk

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Coconut carrot cake (flourless)

– 2 units of eggs

– 1 carrot(s), peeled and grated (or 1 cup of tea for every 2 servings)

– 1/2 cup(s) agave syrup

– 1/2 cup(s) coconut oil + a little for greasing

– 1 cup(s) of coconut milk

– 1 cup(s) dry shredded coconut

– 1 and 1/2 teaspoons of chemical yeast ^THE

Ingredients Chocolate, cocoa and agave sauce:

– 1 cup(s) of agave syrup

– 2 dessert spoons of cocoa powder ^ab

– 1/2 cup(s) of water

Ingredients TO DECORATE:

– grated dried coconut to taste (the strips can be toasted) (or dried coconut in strips)

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. Preheat the oven to 180°C.
3. Grease a 25cm round baking pan to make 1 complete recipe (4 portions).
4. Peel the carrot and grate it or divide it into smaller pieces to blend. To obtain the exact measurement in cups, the ideal is to grate it.

PREPARATION:

Coconut carrot cake (flourless) – dough preparation:

1. Place in the blender: the eggs, the peeled and chopped/grated carrot, the coconut milk, the coconut oil, the agave syrup and blend well until you obtain a smooth mixture.
2. Then add the grated coconut and beat to mix well.
3. Finally add the chemical yeast and beat at low speed.
4. Using a spatula, transfer the cake contents to the greased pan.

Coconut carrot cake (flourless) – cooking:

1. Bake the cake in a preheated oven at 180°C for about 40 minutes.
2. Remove from the oven when the cake is cooked – test with a toothpick in the center of the cake, if it comes out dry it is ready.
3. Wait for it to cool a little before turning it out: the cake will only reach its final consistency after being refrigerated (until then it looks like pudding).
4. While the cake is baking, prepare the syrup.

Chocolate sauce with cocoa and agave:

1. Place the agave syrup, cocoa powder and water in a non-metallic bowl.
2. Mix well with a spatula.
3. Place in the microwave on medium/high power for 1 minute, enough to mix all the ingredients together more easily.
4. Mix well and, if necessary, use a wire whisk.
5. Let it cool a little and thicken.

Cocoa carrot cake (flourless):

1. Check that the cake is firm and remove it carefully.
2. Place the cake on a plate, pour in the syrup and spread it over the sides and surface.
3. Decorate with grated dry coconut or ribbons.
4. Store in the refrigerator for at least 2 hours.

FINALIZATION AND ASSEMBLY:

1. Download the coconut carrot cake (flourless) to the serving dish.
2. Cut into slices.
3. Store in the refrigerator for up to 3 days.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN. b) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.