Gluten-free carrot cake

Step 1/ 4

• 80 g carrots
• 80 g apples

• oven
• peeler
• box grater
• 2 bowls
• saucepan
• cooking spoon

Preheat oven to 175°C/347°F. Peel and grate apples and carrots in separate bowls. Add grated apples to a saucepan, and let cook for approx. 5 min.

Step 2/ 4

• 20 g butter
• 30 ml sunflower oil
• ⅝ eggs
• 100 g ground almonds
• 50 g sugar
• ⅓ tsp baking powder
• ⅛ tsp baking soda
• ¼ tsp ground cinnamon
• ⅛ tsp salt
• 20 g chopped walnuts
• 14 g unsweetened shredded coconut
• oil (for greasing)

• saucepan
• large bowl
• hand mixer with beaters
• 2 baking pans
• rubber spatula

Melt butter in a small saucepan. In a large bowl, mix sunflower oil with melted butter and eggs. Gradually mix in ground almonds and some sugar. Add baking powder, baking soda, cinnamon, and salt. Then mix in grated carrots, cooked apples, chopped walnuts, and some shredded coconut. Grease two baking pans, then fill them with the mixture evenly. Transfer to the oven and bake for approx. 45 min, then set aside and let cool.

Step 3/ 4

• 90 g cream cheese
• 14 g sugar

• hand mixer with beaters
• cake turntable
• offset spatula

For the frosting, whip cream cheese and the remaining sugar with a hand mixer until fluffy. Place one cooled cake base on a plate and spread with half of the cream, then place the other cake base on top of it.

Step 4/ 4

• 16 g unsweetened shredded coconut

Coat the cake with remaining frosting. Sprinkle cake with remaining shredded coconut. It’s best to let the cake sit overnight before eating it. Enjoy!

Enjoy your meal!