Recipes
Carrot and Cornmeal Cake (Wheat-Free and Milk-Free)
This carrot and cornmeal cake (wheat-free and milk-free) is perfect for breakfast or an afternoon snack. Let's make it!
Prep: 10 minCook: 35 minYield: Serves 12
Ingredients
- •2 carrots (300 g)
- •3 eggs (165 g)
- •2 cups fine cornmeal (320 g)
- •1/2 cup cornstarch (60 g)
- •1/2 cup oil (120 ml)
- •1 1/2 cups sugar (300 g)
- •1 tablespoon baking powder (15 g)
Instructions
- 1
Place the carrots, eggs and oil in a blender and blend until completely smooth.
- 2
Transfer the mixture to a bowl and add the sugar, cornmeal and cornstarch.
- 3
Mix well.
- 4
Add the baking powder and stir until incorporated.
- 5
Pour the batter into a greased cake pan dusted with cornmeal. Bake in a preheated oven at 180°C for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.