Of which 15 g sugars and 9.9 g saturated fat.
No-added-sugar version: 250 kcal and 0.8 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (carrot) · Complete protein (egg) · Choline (egg)
Allergens egg
Classic carrot cake
The carrot cake you know, blitzed in the blender, gluten-free.
Ingredients
- 2 medium carrots, peeled and chopped (200 g / 7 oz)
- 3 eggs (150 g / 5½ oz)
- 109 g (3¾ oz) coconut oil
- 140 g (5 oz) white or brown sugar — no added sugar: 142 g xylitol
- 158 g (5½ oz) rice flour
- 90 g (3¼ oz) gluten-free oat flour
- 1 tbsp baking powder (14 g)
- salt — 1 pinch
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect. Keep it away from dogs: xylitol is toxic to them.
Method
- Preheat the oven to 180 °C (350 °F) and grease a pan.
- Peel the carrots and cut them into pieces.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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