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Recipe by Taniago74_cucinapertutti
A delicious gluten-free cake made with carrots and coconut, perfect for breakfast or a light snack.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: In a bowl, mix all the ingredients with a whisk until you obtain a smooth mixture.
Step 2 of 5: Pour the mixture into the baking pan prepared with release spray, parchment paper, or greased and floured.
Step 3 of 5: Using a piping bag, spread the jam on the surface, choosing your preferred flavor (e.g. pineapple or oranges).
Step 4 of 5: Bake in a preheated oven at 180°C for about 30 minutes.
Step 5 of 5: Once cooled, sprinkle the surface with more grated coconut to taste.
In summary: Not suitable for vegans · Contains lactose · Nickel to be checked · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving89 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,005 kJ240 kcal | 1,125 kJ269 kcal |
| Fat | 12.91 g | 14.44 g |
| of which saturated fatty acids | 4.63 g | 5.18 g |
| Carbohydrates | 26.86 g | 30.05 g |
| of which sugars | 10.83 g | 12.12 g |
| Fibre | 2.19 g | 2.45 g |
| Protein | 3.62 g | 4.05 g |
| Salt | 0.46 g | 0.51 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
