juicy carrot cake, paleo | Ruut

saftiger Carrot Cake, paleo

gluten free | grain free | paleo

Recipe from : Dani from www.zottenglueck.blogspot.com

Ingredients : for a springform pan with a diameter of approx. 18 cm

  • 150 g Ruut cassava flour
  • 50 g ground hazelnuts
  • 100 grams of butter
  • 80 g maple syrup
  • 70 g grated carrot
  • 6 grams of baking powder
  • 3 eggs
  • pinch of salt
  • Pinch of cinnamon
cream cheese cream :
  • 1 tsp powdered sugar
  • 2 tbsp cream cheese

Ruut Carrot Cake PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. Bring all ingredients to room temperature.
  2. Mix the butter with the maple syrup and gradually add the eggs.
  3. In a separate bowl combine all the dry ingredients and slowly mix into the butter, syrup and egg mixture.
  4. Finally fold in the carrots.
  5. Bake in a preheated oven, 160 degrees, hot air for about 35 minutes.
Cream Cheese Cream (optional):
  1. Fold the icing sugar into the cream cheese and mix briefly. Do not stir for too long, otherwise the cream will become too runny.
  2. Spread on the cake and decorate with chopped pistachios, for example.

Ruut Carrot Cake

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