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Carrot Cake by Marion Flipo

Carrot Cake by Marion Flipo

Easy

20 Preparation time

60 Cooking time

For persons

Dry ingredients:

  • 220g of rice flour
  • 1 sachet of gluten-free yeast (10 g)
  • 75g of light brown sugar
  • 75g of light brown sugar
  • 5 g of ground cinnamon
  • 5 g of mixed 4 spices
  • 20g of Whole Yumgo Powder

Liquid ingredients:

  • 130g of apple juice
  • 170 g of sunflower oil
  • 1 tablespoon of vanilla extract

Toppings:

  • 240g of grated carrots
  • 100g of raisins
  • 100g of crushed pecan nuts

For the icing (classic or vegan)

  • 300 g of cream cheese (vegan version available)
  • 25g of icing sugar
  • Zest of a lemon
  • 30g of crushed pecan nuts
20g
from Yumgo Whole Powder 1kg
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Yumgo Whole Powder 1kg

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Preparation

Thanks to Marion Flipo's talent, this classic becomes melt-in-your-mouth, light, gluten-free, and still egg-free 👌

A comforting recipe, accessible to all and 100% vegan if desired

Carrot cake preparation

  1. Preheat the oven to 180°C.
  2. Roast the pecans(100 g + 30 g) for 15 minutes at 180°C, then set aside.
  3. Prepare the dough:In a large bowl, mix all the dry ingredients.
  4. Add the oil, apple juice and vanilla extract, then mix until you obtain a smooth paste.
  5. Stir in the grated carrots, raisins and 100g of toasted pecans.
  6. Pour the mixturein a cake tin.
  7. Bake for 50 minutes at 180°Cthen continue cooking for 10 minutes at 160°C.
  8. Check the cooking: the blade of a knife should come out clean.
  9. Prepare the icing:Mix together the cream cheese, icing sugar and lemon zest.
  10. Ice the cake once it has completely cooled.then decorate with the remaining 30g of pecans.
Download the recipe
Recette de carrot cake sans gluten sans oeufs et option vegan, moelleux et simple à faire
Yumgo Whole Powder 1kg

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Yumgo Whole Powder 1kg

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