Gluten Free Venetian Carrot Cake Recipe with step wise pictures.
Delicious Gluten Free Venetian Carrot Cake which is not only easy to make but is made using almond flour so it is even more healthier.
This is a gluten free recipe which is super easy to make. It has no fat content at all. The cake is so tasty and chewy.
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Hope you will give this a try and let me know how it turns out for you.
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- Egg - 1
- Sugar - ⅓ cup
- Sultanas / Raisins - 4 tblsp
- Rum - 3 tblsp
- Vanilla Extract - ½ tsp
- Oil - ¼ cup
- Almond Flour - 1 cup
- Carrot - ½ cup grated
- Lemon Zest - from one lemon
- Lemon Juice - ½ tsp
- Preheat oven to 180 degree C. Grease a nonstick muffin pan.
- Take raisins and rum in a sauce pan and bring it to a simmer. Set aside to cool.
- Mix egg, sugar, vanilla and oil till foamy and frothy.
- Add in remaining ingredients and mix well.
- Spoon it into the muffin mould and bake for 25 to 35 mins or untill golden.
- Remove and cool completely.
- Unmould and serve.
Pictorial:
1)Take raisins in a sauce pan
2)Add in little water or rum
3)Pour little in
4)Heat it on medium heat till it simmers
5)Set aside to cool
6)Take egg in a bowl
7)Add sugar
8)Add vanilla
9)Add oil
10)Whisk till frothy
11)take a lemon
12)Grate them in
13)Add little lemon juice
14)Add almond meal
15)Add grated carrots
16)Add the raisins
17)Fold gently
18)grease a nonstick muffin pan
19)Spoon the filling in
20)Top with sliced almonds
21)Bake till golden
22)Serve
Is rum mandatory??