Carrot Cake Recipe

Ingredients

• 2 cups (240 grams) gluten-free pastry flour.
• 2 teaspoons baking powder.
• 2 teaspoons ground cinnamon.
• 1/2 teaspoon salt.
• 4 room temperature eggs.
• 1 1/4 cups sugar.
• 1/4 cup corn oil.
• 2 cups grated carrots.
• 125 grams chopped walnuts.

Method:

Preheat the oven to 325 and grease the pan with butter or place parchment paper and grease it. In a medium bowl, mix the flour, baking powder, cinnamon, and salt and stir them. In a larger bowl, beat the eggs lightly, then add the sugar and oil and beat well, then add the flour mixture and stir with a wooden spoon. Add the carrots and walnuts and stir until well distributed with the mixture. Pour the mixture into the pan (or divide it between the two pans) and smooth the surface, then bake it in the oven between 50 and 60 minutes or until tested from the middle with a wooden stick, then leave it to cool in the pan. Enjoy your meal!