Whole 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 gluten-free whole carrot cake recipe.:

whole carrot cake

 

Ingredients:

1 tea cup of oil (170 ml)

3 eggs

2 medium carrots, chopped (230 g)

2 cups of brown sugar (220 g)

2 cups of oat flour tea (160 g)

1 cup of almond flour (95 g)

1 tablespoon baking powder (30 g)

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

Tip: For those who are diabetic, you can replace the brown sugar with 4 tablespoons of sugar.

Ingredients for the ganache:

160 g of chocolate (I used 55%)

200 g of cream (coconut cream)

Method of preparation:

Place the oil, eggs, sugar, and carrots in the blender, beat for approximately one minute, pour into a bowl, add the almond flour and stir, then mix the oat flour, and lastly mix the baking powder. Pour in the mold and bake 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.

How to prepare the ganache:

Take the chocolate to melt in a water bath; after melting completely, add the cream and stir until incorporated.

Tip: Do not put the bowl in the water when you are going to do the bain-marie.

Finally, add the baking powder, stir, pour the dough into the mold, and bake in a preheated oven at 180° for 35 to 45 minutes, or until golden brown. And ready!!!