Is it possible to make carrot cake without using wheat or barley in the recipe? According to Eliana Soares, the answer is yes!
Instead of the herb in the recipe, an instructor from the National Industrial Training Service (Senai) says rice flour is a good alternative, which offers many benefits, especially for people with allergies who shouldn’t eat wheat and milk.
Also, according to Eliana, carrot cake is a good choice for a Sunday snack with the family.
For the carrot cake dough you will need:
- 01 cup rice flour
- 01 cup sweet flour
- 04 eggs
- 1 cup melted margarine
- 01 glass of sugar
- 02 medium carrots
- 01 tablespoon yeast
- 01 pinch of salt
- 01 glass of orange juice and orange zest.
- 150 grams of semi-sweet chocolate
- half a pack of sour cream
- 4 tablespoons honey
Gluten-free carrot cake with honey frosting — Photo: Rede Amazônica
Crack the eggs and add them to the blender. Then add margarine and carrots and beat for a few minutes (see above).
In the second step, remove the whipped carrots from the blender and place them in a bowl. Then add orange juice, lemon zest, salt, flour, rice flour and yeast. Mix well.
After the dough becomes homogeneous, place it in a baking dish. Keeping in mind that since the cake is gluten-free (does not take wheat), it is necessary to grease the form with margarine and sprinkle with rice flour.
For the carrot cake topping, place a bowl or stainless steel bowl over a bain-marie. Put milk cream and milk chocolate melt (stirring). After melting, add honey and mix a little more.
Finally, make the filling for the cake, and that’s it, you can serve the gluten-free carrot cake.