Gluten free vegan carrot cake

 

There are no written records of carrot cake recipes before the 19th century. However, it is possible that the recipe originated in Europe, where carrots were a popular food.

The first known printed carrot cake recipe was published in a German cookbook called "Kochbuch für die Deutschen" ("Cookbook for the Germans") from 1822. The recipe is quite simple and consists of grated carrots, eggs, sugar, wheat flour, and yeast.

In Brazil, the carrot cake recipe probably arrived in the 19th century with German immigration. The first known printed recipe for Brazilian carrot cake was published in a cookbook called "Cozinha Brasileira" ("Brazilian Cuisine") in 1876.

The carrot cake recipe became popular in Brazil in the 20th century, and today it is one of the most consumed cakes in the country. There are many variations of the recipe, but the most traditional version uses grated carrots, eggs, sugar, wheat flour, yeast, and cinnamon.

Below is a recipe for carrot cake, a gluten-free version:

Gluten-free vegan carrot cake

 

 

Ingredients for the cake dough:

250 g of chopped carrots

1 teacup of brown sugar

200 ml of coconut milk

2 tea cups of rice flour

1 cup of sweet sprinkle tea

100 ml of oil

1 teaspoon of bicarbonate of soda

1 tablespoon powdered yeast

1 mold with a hole in the center, greased and floured

 

How to prepare the cake:

In the blender, put the coconut milk, oil, sugar, and carrot. Beat for approximately two minutes. After the two minutes have passed, add the baking soda, the sweet sprinkles, the rice flour, and lastly, the baking powder. Turn off the blender and immediately pour it into the mold. Bake it in a preheated oven at 180°C for 35 to 45 minutes, or do the toothpick test; if it comes out dry, it's ready. Unmold while still hot and cover with a syrup of your choice. I used a vegan brigadeiro.

Tip: Below are two other recipes; the preparation method is the same for all.

 

Ingredients for Recipe 1:

250 g of chopped carrots

1 teacup of brown sugar

200 ml of coconut milk

2 tea cups of rice flour

1 cup of sweet sprinkle tea

2 tablespoons of corn starch

100 ml of oil

1 teaspoon of bicarbonate of soda

1 tablespoon powdered yeast

1 mold with a hole in the center, greased and floured

 

Recipe 2 Ingredients:

250 g of chopped carrots

1 teacup of brown sugar

200 ml of coconut milk

2 tea cups of rice flour

1 teacup of corn starch

100 ml of oil

1 teaspoon of bicarbonate of soda

1 tablespoon powdered yeast

1 mold with a hole in the center, greased and floured