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RECIPE
14 INGREDIENTS7 STEPS1HR

Gluten-Free Dairy-Free Carrot Cake

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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This fragrant carrot cake is soft and fluffy, super light and it is made with no gluten, no dairy, and no artificial sugars! The recipe is also super simple, all you need is a blender and a few minutes of your time.
1HR
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1
3/4 cup
Rice Flour
3 Tbsp
1 Tbsp
Baking Powder
1 pinch
1
Organic Egg
4 Tbsp
whites only
1 cup
1/3 cup
Soy Yogurt
0.5 oz
Grapeseed Oil
1 tsp
Ground Cinnamon
1/4 cup
Granulated Erythritol
to taste
Chopped  Almonds
to taste
Chopped  Pistachios

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Nutrition Per Serving

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CALORIES
974
FAT
32.7 g
PROTEIN
25.4 g
CARBS
189.0 g

Author's Notes

You can serve it as it is, for a nice breakfast or an afternoon snack, or with a dollop of my Orange Cream for a delicious dessert!

Cooking Instructions

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Step 1
Wash and peel Carrot (150 gram) then pulse them in your food processor, if you don’t have one you can just finely grate them.
Step 2
Next add to the food processor one whole Organic Egg (1) and Egg (60 gram) whites, Ground Cinnamon (1 teaspoon), Ground Ginger (1/2 teaspoon), Granulated Erythritol (50 gram), Soy Yogurt (100 gram), and Grapeseed Oil (20 gram). Pulse a few times or beat well with a whisk.
Step 3
Lastly, add the Rice Flour (110 gram), Corn Starch (20 gram), Baking Powder (10 gram), and Salt (1 pinch) and pulse it a few more times.
Step 4
Pour the mixture into a 7-inch cake pan (previously oiled and lightly floured), cover the top with some Almonds (to taste) and Pistachios (to taste).
Step 5
Preheat your oven to 350 degrees F (180 degrees C).
Step 6
Bake in the preheated oven at 350 degrees F (180 degrees C) for about 45-50 minutes.
Step 7
Let the cake cool down completely before removing it from the pan. Slice it and serve it up!

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Nutrition Per Serving
Calories
974
% Daily Value*
Fat
32.7 g
42%
Saturated Fat
5.5 g
28%
Trans Fat
0.0 g
--
Cholesterol
400.8 mg
134%
Carbohydrates
189.0 g
69%
Fiber
6.1 g
22%
Sugars
12.7 g
--
Protein
25.4 g
51%
Sodium
1352.7 mg
59%
Vitamin D
2.5 µg
12%
Calcium
594.7 mg
46%
Iron
2.6 mg
14%
Potassium
585.5 mg
12%
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