- Servings : 1
- Prep Time : 0m
- Cook Time : 0m
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Carrot had been used in desserts since the middle ages in desserts because it was a really cheap sweetener. It became popular again in the United Kingdom during the second world war. Also, by the early 60’s, it was very common to find these cakes in American cafés.
- 400g sugar.
- 250ml sunflower oil.
- 1 teaspoonful of gluten-free vanilla extract.
- 4 large eggs.
- ½ tablespoonful of gluten-free coconut extract.
- 150g pineapple pulp.
- 340g gluten-free flour.
- 1 1/2 teaspoonful of gluten-free baking powder.
- 1 1/2 teaspoonful of gluten-free baking soda.
- 2 teaspoonful of gluten-free ground cinnamon.
- 4 grated medium carrots.
Mix the sugar and the oil in an electric mixer, then add the vanilla.
Add the eggs one by one, mixing after adding each one.
Add the carrot, the coconut extract and the pineapple and mix together thoroughly.
In a separate bowl, sift the flour, the baking powder, the baking soda and the cinnamon.
Add the above ingredients and mix for about 10 seconds at medium-low speed. Mix for 5 more seconds at high speed until the dough is smooth and even.
Put the dough into a rectangular tin and put it into an oven preheated to 175ºC.
Bake for about 30 minutes.
Cut it into squares and put a ball of gluten-free cinnamon ice cream on top of each sponge square..
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