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
PREPARATION:
Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
- Bring all ingredients to room temperature.
- Mix the butter with the maple syrup and gradually add the eggs.
- In a separate bowl combine all the dry ingredients and slowly mix into the butter, syrup and egg mixture.
- Finally fold in the carrots.
- Bake in a preheated oven, 160 degrees, hot air for about 35 minutes.
Cream Cheese Cream (optional):
- Fold the icing sugar into the cream cheese and mix briefly. Do not stir for too long, otherwise the cream will become too runny.
- Spread on the cake and decorate with chopped pistachios, for example.
Vielen Dank für das schöne Feedback. Es freut uns sehr, dass euch der Kuchen so gut gelungen und geschmeckt hat!
Schöne Grüße,
Johanna von das Ruut-Team
Danke für das tolle Rezept!
Sehr einfach und wirklich lecker!
Habe gestern den Carrot Cake gebacken und bin begeistert. Ich habe das erste mal Maniokmehl benutzt und was soll ich sagen, man merkt keinen Unterschied zu normalem Mehl. Der Kuchen war super lecker.
Vielen Dank für´s Rezept.