- 450 g gluten-free almond flour
- 400 g peeled carrots
- 350 g spreadable white cheese
- 250 g brown sugar
- 125 g seed oil
- 80 g gluten-free grated coconut
- 70 g peeled almonds
- 25 g icing sugar
- 12 g gluten-free baking powder for desserts
- 5 pcs eggs
For the carrot cake with cheese cream recipe, chop the almonds. Grate the carrots. Whip the eggs with brown sugar, until they are frothy; gradually add the oil, little by little, then the almond flour with the yeast, alternating it with the grated carrots and coconut and the chopped almonds, until the ingredients are used up. Butter a hinged mold, pour the mixture and bake at 160 ° C for 1 hour and 15 minutes. Remove from the oven and let it cool. For the cream: Mix the white cheese with the icing sugar and spoonful of lemon juice; let the cream rest, covered, in the refrigerator, while the cake cools. Spread the cream over the cake and serve, complementing as desired with edible flowers.
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