Carrot cake without gluten
- 200ml coco oil (melted).
- 200g brown or coco sugar.
- 3 eggs.
- 200g of rice flour.
- 1/2 pack of backing powder.
- 1 tablespoon of cinnamon.
- 100g smashed pecan nuts.
- 250g rasped carrots.
- 2 packs of vanilla sugar.
Turn on you oven to 180°C.
Grate the carrots and smash the pecan nuts.
Mix the rice flour, the coco oil, the brown sugar, the eggs and the backing powder together in your blender until well combined.
Once it’s done, add rasped carrots, smashed pecan nuts, cinnamon and vanilla sugar.
Blend it again but this time slowly.
Pour the mixture into a prepared pan (put coco oil inside, this is best way to prevent sticking) and put some smashed pecan on the top.
Bake in the preheated oven for 25-30 minutes, or until it a fork/toothpick inserted into the center of the cake comes out clean.