Easy and delicious: large cornmeal and carrot cake without wheat flour!

Simple ingredients can turn into an incredibly tasty and attractive cake!

For cake lovers looking for lighter, wheat-free options, this cornmeal and carrot cake recipe is a real treat.

Combining the sweetness of carrots with the unique texture of cornmeal and the tropical touch of grated coconut, this cake is perfect for afternoon tea or even as a commercial option for those who bake artisan cakes.

Follow the step-by-step instructions to create this wonder in your kitchen.

Ingredients

• • 2 eggs
  • 1 medium carrot (90g), chopped
  • 1/2 cup of oil (150ml)
  • 1 cup of sugar (145g) – you can use demerara or brown sugar
  • 1 glass of milk (300ml)
  • 1 cup of cornmeal (185g)
  • 40g grated coconut

• 1 tablespoon baking powder (14g)
• 1 pinch of salt

 

Preparation Method

1. Dough Preparation

• In a blender, add the eggs, sugar, oil, chopped carrots, milk, cornmeal, salt and grated coconut.
• Blend all ingredients until smooth and homogeneous, ensuring the carrot is well blended and incorporated.

2. Incorporation of Yeast

• Add the baking powder to the mixture in the blender and pulse briefly, just enough to incorporate the yeast into the batter.

3. Preparing the Mold

• Grease a 29 x 20 cm rectangular pan with margarine or butter. Make sure the pan is well greased to prevent the cake from sticking.

4. Baking the Cake

• Pour the batter into the prepared pan and level the surface with a spatula.
• Before placing in the oven, tap the pan lightly against the counter to eliminate any air bubbles.
• Bake in a preheated oven at 180°C for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.

5. Serving the Cake

• Let the cake cool slightly before unmolding.
• Serve with a cup of coffee or tea, perfect for an afternoon snack or breakfast.
  

  Additional Tips

  • Ripe carrots: Choose very ripe carrots for a naturally sweeter flavor.
  • Amount of shredded coconut: The recipe calls for 40g, but feel free to add up to 50g if you prefer a more intense coconut flavor.
  • Various shapes: The dough can be baked in both rectangular and round shapes, adjust the baking time according to the chosen shape.

  This cornmeal and carrot cake is a fantastic option for those who want to enjoy a traditional dessert with a healthy twist. And
  Try it and discover how simple ingredients can turn into an incredibly tasty and attractive cake!