• Juliana Nogueira

Brazilian Style Carrot Cake - Gluten Free


- 3 eggs

- 2 medium carrots

- 1 cup Demerara or brown sugar

- 1/2 cup coconut oil

- 2 cups oat flour

- 1 tbsp baking powder

Blend eggs, carrots, sugar and oil in blender (melt coconut oil first if needed). Transfer to a bowl and add the oat flour gradually mixing well. Add the baking powder last. Bake at 350°F for about 30 min.

This cake has a delicious melt in your mouth texture. It pairs really well with a cup of tea or coffee. The chocolate on top is optional. I melted some organic dark chocolate chips I had laying around.

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