Whole Carrot and Orange Cake
This whole carrot and orange cake is a gluten-free recipe that is easy to prepare and deliciously flavored. The whole carrots and orange give it a unique textur
This whole carrot and orange cake is a gluten-free recipe that is easy to prepare and deliciously flavored. The whole carrots and orange give it a unique texture and rich flavor. Perfect for a healthy snack or a light dessert.
Time
1 h. 15 min. =
40 min. +
35 min.
Utensils
1 blender1 cake mold1 oven1 bowl
Ingredients for 4 parts
- 3 eggs
- 250 g. sugar
- 150 g. powdered sugar
- 50 ml. olive oil
- 50 g. noisettes
- 1 carrot
- 1 orange
- 1 c. à c. lemon juice
- 5 g. baking soda
Steps
- Bring 50 cl of water to a boil and pour it immediately over the washed orange and carrot.
- Remove the stem of the orange and cut it into 8 pieces, without peeling it. Remove the ends of the carrot and grate it, without peeling it.
- Place the orange quarters in a blender with 2 whole eggs, 1 egg yolk (reserve the egg whites) and the sugar and oil. Pulse until you get a smooth mixture.
- Add the oat flakes and baking soda, then pulse again to incorporate them. Transfer to a bowl and add the hazelnuts and carrot.
- Mix and pour into a 24 cm diameter lined mold (or a cake pan). Bake for 35 minutes at 175°C (th. 5-6) static heat. Let cool.
- Before serving, mix the lemon juice with the remaining egg white and powdered sugar. Spread over the surface of the cake and sprinkle with the remaining hazelnuts.