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Gluten-free coconut carrot cake

Gluten-free coconut carrot cake

@taniago74_cucinapertutti

A delicious gluten-free cake made with carrots and coconut, perfect for a light breakfast or snack.

Difficulty: Easy
Cooking: 40 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Eggs2unit
  • Peeled and grated carrots200g
  • Sugar60g
  • Sunflower oil60g
  • Milk70mL
  • Gluten-free flour150g
  • Desiccated coconut50g
  • Packet of vanilla baking powder1unit
  • Jamto taste

Preparation

  1. STEP 1 OF 5

    In a bowl, mix all the ingredients with a whisk until you get a smooth mixture.

  2. STEP 2 OF 5

    Pour the mixture into the prepared pan with non-stick spray, parchment paper, or greased and floured.

  3. STEP 3 OF 5

    Using a piping bag, distribute the jam on the surface, choosing your preferred flavor (e.g., pineapple or orange).

  4. STEP 4 OF 5

    Bake in a preheated oven at 180°C for about 30 minutes.

  5. STEP 5 OF 5

    Once cooled, sprinkle the surface with more desiccated coconut to taste.

Suggestions

  • Whisk

  • Piping bag

  • 18 cm pan

General Information

Storage notes

Store in an airtight container for 2-3 days.

More information

Suitable for those following a gluten-free diet.

Origin

Italia, Lombardia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)243.49
Carbohydrates (g)23.17
of which Sugars (g)11.39
Fat (g)11.53
of which Saturates (g)3.65
Protein (g)5.76
Fiber (g)1.41
Sale (g)0.06
  • Proteins
    5.76g·14%
  • Carbohydrates
    23.17g·55%
  • Fats
    11.53g·28%
  • Fibers
    1.41g·3%