A delicious gluten-free carrot cake, perfect for those looking for a healthy and tasty dessert.
Beat the room temperature eggs with the sugar until you obtain a light and frothy mixture.
Gradually add the oil while continuing to beat, then use a spatula to slowly incorporate the plantain flour, ground almonds, salt, and baking powder.
Add the finely grated carrots, vanilla extract, and mix well.
Add the muesli and combine all the ingredients.
Grease a 20-24 cm bundt pan, sprinkle the bottom with flaked almonds and more muesli.
Pour the mixture into the pan and bake in a preheated fan oven at 180°C for 30-35 minutes, checking for doneness.
Bundt pan
Spatula
Electric whisk
Store in an airtight container for 2-3 days.
Suitable for celiacs and those intolerant to gluten.
Italia, Emilia Romagna
| Energy (kcal) | 270.67 |
| Carbohydrates (g) | 23.67 |
| of which Sugars (g) | 14.51 |
| Fat (g) | 16.25 |
| of which Saturates (g) | 2.31 |
| Protein (g) | 7.63 |
| Fiber (g) | 2.6 |
| Sale (g) | 4.07 |
