Gluten-Free Carrot Cake
Why don’t you start a day with a freshly squeezed carrot,
ginger and apple juice?
My tasty juice for 2 persons contains of 4 carrots, 2cm
length of ginger and a medium size apple.
In my cake I use the fruit fibre left in the juice maker.
Ingredients:
|
Eggs
|
6
|
|
Carrot fibre
|
4
|
|
Apple fibre
|
1
|
|
Grind pumpkin seeds
|
50g
|
|
Grind sunflower seeds
|
50g
|
|
Gluten-free flour
|
100g
|
|
Sodium bicarbonate
|
1 tsp
|
|
Sugar
|
100g
|
|
Maple syrup
|
2 tbsp
|
|
For covering the
cake
|
|
|
Melted dark chocolate
|
100g
|
|
Grind walnut
|
5g
|
Method:
Preheat the oven to
180 0 C
Beat the eggs with
the sugar and the maple syrup.
Add the rest of the ingredients and mix them well.
Transfer the batter into a (25cm x 10 cm x 10 cm) baking
tin.
Bake it for 30 minutes.
When the cake is cold cover the top with melted chocolate
and sprinkle the walnut on.
(melt the chocolate using
water bath)
