Carrot Cake (Gluten Free)

  • 3 big carrots, grated
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 & 1/2 cup chickpea flour
  • 1 & 1/2 cup almond flour
  • 1/4 cup coconut oil
  • 1 cup raisins
  • 2 tsp baking powder
  • 1 ricotta package cheese
  • 1 tsp honey
  • lemon zest from one lemon

Heat your oven to 325F.  In a big bowl mix together grated carrot, eggs, vanilla extract, cinnamon, nutmeg, chickpea flour, almond flour, oil, honey, raisins, and baking powder.

When all ingredients are well combined, transfer it to a round form with a diameter of 20 cm, greased with coconut oil.  Back for about 1 hour.  After this time check if your caked is baked inside.  If not, back for another 30 minutes.

Cool the cake down and cover with a topping made of a shisked ricotta, honey, vanilla extract,and lemon zest.

PS.  You can make an almond flour and chickpea flour by grinding them in a coffee grinder.


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