A delicious gluten-free carrot cake, perfect for those looking for a healthy and tasty dessert.
Work the eggs at room temperature with the sugar until you obtain a light and frothy mixture.
Add the oil in a stream, continuing to whisk, then with a spatula incorporate the plantain flour, the ground almonds, the salt and the baking powder a little at a time.
Add the finely grated carrots and the vanilla extract and mix well.
Add the muesli and mix all the ingredients together.
Oil a 20-24 cm ring mold, sprinkle the bottom with flaked almonds and more muesli.
Pour the mixture into the mold and bake in a preheated fan oven at 180°C for 30-35 minutes, checking for doneness.
Ring mold
Spatula
Electric whisk
Store in an airtight container for 2-3 days.
Suitable for people with celiac disease and gluten intolerance.
Italia, Emilia Romagna
| Energy (kcal) | 319.64 |
| Carbohydrates (g) | 30.87 |
| of which sugars (g) | 19.13 |
| Fat (g) | 19.65 |
| of which saturates (g) | 2.2 |
| Protein (g) | 7.79 |
| Fibre (g) | 3.49 |
| Salt (g) | 0.34 |
