Carrot cake

Just grate 4 large raw carrots in the blender until it is puréed, and add it to your normal cake batter. Taste the batter to see if you need to add a bit more sugar. This cake here is gluten free and also egg free, I used egg substitute, so it doesn’t grow as much as a normal cake would. The frosting, I used ghee (clarified butter), a little bit of Almond milk, cocoa powder and Stevia, warmed up.



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© Gina Luna