Quick and gluten-free carrot cake, celiac day recipe

Total: 5 min Diners: 6

We are reluctant to leave them behind now that we have become accustomed to homemade cakes, now we all know that most of them are very easy to make and are much richer than the industrial ones apart from being made with much healthier ingredients. This quick and gluten-free carrot cake that we bring you today, taking advantage of the celebration of Celiac Day, could well serve to define what a healthy sweet is.

Ingredients for a mold of 16-18 cm in diameter

For the cake

. Grated carrots, 2 Bananas, 2 Almond flour, 10 tablespoons Agave syrup, 4 or 5 tablespoons Royal impeller, half an envelope M Eggs, 3 Plain yogurt, 3 tablespoons Ground nutmeg, 1/2 teaspoon Icing sugar, optional

For the filling

Yogurt, 3 tablespoons/h3>

We blend the almond flour, grated carrot, banana, nutmeg, Royal baking powder, yogurt and egg with the mixer until we have a homogeneous mixture.

Step 2

Put it in a microwave-safe mold of 16-18 cm in diameter previously greased and microwave at 800 W for three minutes. Open the microwave, check if it is done, and if necessary, continue programming batches of 20-30 seconds until the cake comes out clean when pricked with a toothpick.

Step 3

When the cake is cooked, wait ten minutes, unmold and put it in the fridge for a few minutes while we prepare the filling, which is as simple as mixing all the ingredients in a bowl with the help of a hand whisk or even a fork. Cover with plastic wrap and store in the refrigerator until the cake is completely cold.

Step 4

Remove the cake from the refrigerator, cut it in half, spread the filling and cover it.

Notes

If you want to give it the typical format of the American carrot cake you can make double the amount of filling and put another layer of this as a cover and sprinkle this with cinnamon, nutmeg, grated carrot, nuts whatever you like.

Another option is to put only the filling in the center and sprinkle with a little powdered sugar.