CARROT CAKE

CAKE INGREDIENTS

• 600 grams of grated carrots

• 1 cup rice flour

• ½ cup coconut sugar

• 1 packet of shredded toasted coconut

• 1/3 cup coconut oil

• 2 teaspoons cinnamon

• 1 teaspoon vanilla

• 1 teaspoon yeast

PREPARATION

Mix the rice flour, grated coconut, yeast, cinnamon and coconut sugar well in a bowl. In another bowl, add the grated carrot, coconut oil and vanilla. Gradually add this liquid mixture to the dry ingredients, stirring until everything is smooth and well incorporated. Transfer the dough to a greased and floured baking dish and bake at 180º for 45 minutes. Remember that this cake has a dense consistency, unlike traditional airy cakes.

GANACHE INGREDIENTS

• 1 cup 65% dairy-free chocolate chips or chopped

• ¾ cup coconut milk

• 1 teaspoon vanilla.

PREPARATION

Place the chocolate in a glass bowl and microwave. Check and stir every 20 seconds until it is completely melted. Once this is done, add the coconut milk and vanilla until you have a creamy mixture. That's it! Now just cover the cake and enjoy.

TIP

As an alternative to the classic chocolate ganache, I like to go off the beaten track and cover the cake with a generous layer of cinnamon powder. Simple, but it adds a special touch and has an irresistible aroma!