This Gluten-Free Carrot and Cornmeal Cake is a wonderful blend of sweet and earthy flavors, making it a perfect treat for health-conscious dessert lovers. The cake combines the natural sweetness of carrots with the rustic texture of cornmeal, all bound together with coconut oil for a moist finish. Whether you’re gluten-intolerant or simply looking for a healthier dessert option, this cake offers a delicious alternative without compromising on taste.
Why You’ll Love This: What makes this cake truly special is its hearty texture and comforting flavor, thanks to the combination of cornmeal and freshly grated carrots. The use of demerara sugar adds a subtle caramel-like sweetness that complements the carrots beautifully. Additionally, this cake is incredibly easy to make, requiring just a few simple steps and basic ingredients. It’s a wholesome choice for anyone looking to indulge their sweet tooth while keeping things healthy.
Perfect Occasion: This Carrot and Cornmeal Cake is a fantastic choice for a variety of occasions, from family gatherings to community potlucks. It’s particularly suitable for autumn celebrations, where its warm flavors can really shine. This cake also makes an excellent addition to any festive holiday table, especially when you’re looking for a dessert that’s both nutritious and satisfying.
Decoration Tips: For a simple yet elegant touch, dust the top of the cake with powdered sugar or a light drizzle of honey to enhance its natural flavors. A sprinkle of finely chopped nuts, such as walnuts or pecans, can add a delightful crunch. For a more festive look, top with a light cream cheese frosting and a garnish of grated carrot or orange zest to bring out the bright flavors of the cake.
Ingredients:
- 2 eggs
- 3/4 cup demerara sugar
- 100 ml coconut oil
- 100 g chopped carrots
- 1 and 1/2 cups cornmeal (fubá)
- 1 and 1/2 cups skim or plant-based milk
- 1 tablespoon baking powder
- Cup measurement: 200ml
Instructions:
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Grease and flour a cake mold to prevent sticking.
- In a blender, combine the carrots, eggs, milk, coconut oil, and sugar. Blend until smooth.
- Add the cornmeal to the blender and blend again until the mixture is homogenous.
- Stir in the baking powder, then pour the batter into the prepared cake mold.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the mold for a few minutes before transferring it to a wire rack to cool completely.
Enjoy this splendid Gluten-Free Carrot and Cornmeal Cake, a delightful treat that brings the joy of healthy eating to any dessert table. It’s sure to impress with its unique flavor and satisfying texture, making it a favorite for any occasion.
