Gluten-Free Carrot Cake, Dairy-Free, Butter-Free

This delicious carrot cake is perfect for those with celiac disease and for those who are lactose intolerant; it is a healthy dessert that everyone will love.
Ingredients
6
Servings
  • 125 grams corn flour  125 grams corn flour
  • 75 milliliters sunflower oil
  • 125 grams sugar  125 grams sugar
  • 2 teaspoons dry yeast
  • 1 teaspoon baking soda 1 teaspoon baking soda
  • 60 milliliters rice milk 60 milliliters rice milk
  • 300 grams carrot  , grated 300 grams carrot , grated
Preparation
20 mins
45 mins
Low
  • Preheat the oven to 170°C.
  • Separate the egg whites from the yolks.
  • Beat the egg whites until stiff peaks form. Set aside in the refrigerator.
  • Beat the yolks with the sugar until combined. If necessary, add rice milk to assist with mixing.
  • Add the oil and mix well.
  • Incorporate the corn flour with the baking powder (sifted). Mix well until homogeneous.
  • Gradually add the beaten egg whites with folding motions.
  • Pour into a greased 20 cm mold with parchment paper at the base.
  • Bake for about 45-50 minutes or until a toothpick inserted comes out clean.
  • Chill and decorate to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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