Brazilian Carrot Cake #glutenfree #dairyfree #paleo

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Every now and then we need a change, specially talking about food. So, why not indulge yourself with this delicious Brazilian Carrot Cake?

So, you might be wondering what is so different about this cake. I mean, this is just a carrot cake, right? Well, let me try to explain it to you: when you think about a carrot cake, what is the image that immediately comes up to your mind? A light orange coloured cake, topped with a white and smooth cream cheese topping… and surprise! That’s not what we are going to make today. 🙂

This carrot cake is covered with a gorgeous chocolate glaze. Yep, you read it right, cho-co-la-te glaze. Do I need to say more?

Ingredients
  • Cake
    • 2 cups of almond flour
    • 1 tablespoon of ground golden flaxseed
    • 2 tablespoons of psyllium
    • 2 tablespoons of baking powder
    • a pinch of salt
    • 4 large eggs
    • 2 tablespoons of raw honey (or any sweetener you like)
    • 2 tablespoons of apple cider vinegar
    • 1/2 cup of coconut oil, melted (120ml)
    • 300g of diced raw carrots
  • Chocolate glaze
    • 1/4 cup of cocoa powder
    • 1 cup of coconut milk
    • 1 tablespoon of raw honey (or any sweetener you like)
Directions
  1. Cake
    1. Preheat oven to 150C (300F)
    2. In a bowl mix all dry ingredients.
    3. Using a blender add all wet ingredients and the diced carrots.
    4. Pour the liquid into the dry ingredients bowl and mix everything together.
    5. Grease a cake pan with coconut oil (or use a silicon one) and pour your batter into it.
    6. Bake it for 1 hour or until a toothpick inserted in the middle comes out clean.
  2. Chocolate glaze
    1. Meanwhile, put all ingredients in a sauce pan.
    2. Mix everything well in high heat for 3 minutes.
    3. Lower the heat and let it simmer until its volume is halved and you get a very smooth glaze.
    4. Pour the glaze on top of the cake and it’s done!
    5. Everything’s better with chocolate and Brazilians definitely know it! 😛