Gluten-Free and Dairy-Free Brazilian Carrot Cake

Gluten-Free and Dairy-Free Brazilian Carrot Cake
Prep Time 40 mins
Cook Time 50 mins
Total Time 1 hr 30 mins
Cooking Method:
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 7
Description

Ingredients
    For the Gluten-Free Carrot Cake
  • 3 large eggs (approx. 180g)
  • 100 g sunflower oil (or your preferred neutral oil)
  • 180 g sugar (demerara, granulated, or caster sugar)
  • 200 g chopped carrots (peeled and diced)
  • 200 g rice flour
  • 18 g baking powder
    • For the Dairy-Free Filling
  • 120 g chopped carrots
  • 20 g sugar
  • 100 ml water (100g)
  • 100 g cashew nut cream (approx. ½ small carton)
  • 3 tbsp olive oil
  • 20 g 100% cocoa powder
  • 24 g sugar (of your preference)
    • For the Dairy-Free Chocolate Topping
  • 50 ml water (50g)
  • 20 g sugar
  • 15 g 100% cocoa powder
  • 2 tbsp olive oil
Preparation Method (Instructions)
    Carrot Cake Batter:
  1. 1
    In a blender, add 3 eggs (approx. 180g), 100g of sunflower oil, and 180g of sugar. Blend for about 3 minutes until creamy.
  2. 2
    Add 200g of chopped carrots and blend for another 3 minutes until the mixture is smooth and homogeneous.
  3. 3
    Transfer the mixture to a large mixing bowl.
  4. 4
    Pause: Preheat your oven to 180°C (350°F) for 15 minutes. Grease a 20cm x 10cm (8-inch) springform pan with oil and dust with a thin layer of rice flour (avoid excess flour to prevent white edges on the cake).
  5. 5
    Add 200g of rice flour to the bowl and stir well until fully incorporated.
  6. 6
    Gently fold in 18g of baking powder. Ensure it is well distributed so the cake rises evenly.
  7. 7
    Pour the batter into the prepared pan. Bake in the preheated oven at 180°C (350°F) for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
    8. Filling Preparation:
  8. 8
    In a blender, combine 120g of chopped carrots, 20g of sugar, and 100ml of water. Blend well.
  9. 9
    Pour the mixture into a saucepan and cook over medium heat until the liquid has evaporated.
  10. 10
    Turn off the heat and add 100g of cashew nut cream, 3 tbsp of olive oil, 20g of 100% cocoa powder, and 24g of sugar. Stir until smooth, then return to the heat to thicken the filling.
  11. 11
    Slice the cooled cake in half. If desired, moisten the layers with a syrup of your choice before spreading the filling.
    12. Chocolate Topping Preparation:
  12. 12
    In a saucepan, combine 50ml of water, 20g of sugar, 15g of 100% cocoa powder, and 2 tbsp of olive oil.
  13. 13
    Cook over low heat, stirring constantly until it thickens slightly. Be careful not to burn the mixture.
  14. 14
    Once it reaches the desired consistency, remove from heat.
  15. 15
    Pour the topping over the cake, letting it drip down the sides for a beautiful effect.
  16. 16

    Use your creativity to decorate. Enjoy your delicious Gluten-Free and Dairy-Free Brazilian Carrot Cake!

     

    Watch the visual guide (in Portuguese) to see the texture of this Gluten-Free and Dairy-Free Brazilian Carrot Cake recipe!
Note

1 - Oven Temperature: 180°C is approximately 350°F.

2 - The amount of sugar may vary according to individual taste and preference. While preparing the recipe, feel free to taste the mixture to ensure the sweetness level is to your liking.

Check out more recipes.

Read it online: Vale do Sabor Recipes https://www.valedosabor.com/recipes/gluten-free-and-dairy-free-brazilian-carrot-cake/