Carrot cake is a very popular cake in Brazil, although it doesn’t taste or looks like the carrot cake in UK. The one back home is made in a blender with mainly carrots, flour, sugar, eggs, oil and most of the time, covered with chocolate sauce!
As I’m trying to make it healthier and still delicious, I came up with this flourless, gluten free, decadent Brazilian Carrot Brownies covered with 90% dark chocolate! 🥰🥕🍫🇧🇷😊💙🍀
#recipedeveloper #healthyfood #mindfuleating #SumSanos #fusioncuisine #creativity #glutenfree #veganoption #foodblog #cheflife #cake #chocolate #foodforthoughts #lovewithoutdepending #gratitude
Ingredients
350g of chopped raw carrots
4 Tbsp of Coconut oil
200ml of oat milk (or any other milk of your preference)
4 eggs
100g of Erythritol (or any sugar alternative)
1/2 tsp of Vanilla extract (optional)
190g Homemade oatmeal flour
1 Tbsp of Baking powder
Walnuts (optional)
Method
Turn the oven on at 200 degrees Celsius
In a blender add carrots, coconut oil, oat milk, eggs, exhibit, vanilla extract and blend it until smooth. When it’s done, transfer to a mixing bowl and reserve.
Combine the oatmeal flour and the baking powder until it’s well incorporated, then add it to the reserved liquid, mixing gently.
I used a rectangular large baking tray with a sheet of parchment paper. Transfer the mixture to the baking tray. It has a liquid consistency. (Hopefully you can see in the next picture).
Inside the oven it goes for approx 40 minutes or until golden brown.
While it gets cold, it’s time to melt 150g of 90% Dark Chocolate. I melt it in the microwave.
The cake doesn’t have to be completely cold for you to cover with chocolate. Then sprinkle with some chopped walnuts for texture and enjoy it!
It can be stored in the fridge for up to 3 days.
Much love and gratitude!
Nai 🙂 x
Mindful Nutrition 4u 