Gluten Free Carrot Cake

The origin of the carrot cake recipe is uncertain, but it is believed to have appeared in Europe during the Middle Ages. At the time, sugar was expensive and scarce, so many people used carrots as a sugar substitute.

The first carrot cake recipes were made with raw carrots, which were grated and mixed with flour, eggs, sugar, and spices. The cake was baked in a wood-fired oven and had a strong, earthy flavor.

Over time, carrot cake recipes have evolved. The carrots began to be cooked before being grated, which gave the cake a softer, sweeter flavor. In addition, other ingredients were added, such as nuts, raisins, and spices.

In Brazil, carrot cake became popular at the beginning of the 20th century. Carrots were a plentiful and affordable ingredient, and the cake was a simple and delicious dessert.

Today, carrot cake is one of the most popular cakes in Brazil. It is made with simple ingredients but is a delicious and versatile dish. The cake can be served plain, with chocolate frosting, or with carrot frosting.

Here are some interesting facts about carrot cake:

The word "carrot" comes from the Latin "carota", which means "nose".
Carrots are a healthy vegetable rich in vitamins, minerals, and fiber.
Carrot cake is a good source of beta-carotene, an antioxidant that may help prevent cancer.

Try different carrot cake recipes and find your favorite!

Below is a gluten-free carrot cake recipe:

Gluten-Free Carrot Cake

 

Ingredients:

3 medium raw carrots

3 eggs

1 cup of oil

2 cups of sugar

2 cups of rice flour

1 tablespoon powdered yeast

To make it even fluffier, add a spoonful of cornstarch.

                                                                                                                                              Method of preparation:

 Add the eggs, oil, carrots, and sugar. Hit the blender, pour into a bowl, mix the rice flour, and lastly, add the baking powder. Use a greased and floured mold with a hole in the center and bake in a preheated oven at 180°C for 30 to 40 minutes, depending on the oven.