Carrot, almond and lemon donut: gluten-free and ready in 10 minutes

Today’s cake is really special. It is easy to prepare and is also good for those suffering from celiac disease, because it does not contain gluten.

As for the taste, the mix of carrots, almonds and lemon is quite particular, fresh, aromatic and distinctive.

Here is the recipe.

The ingredients

We need: 300 grams of carrots; Salt to taste; powdered sugar (for garnish); 200 grams gluten-free flour; 120 grams of granulated sugar; the juice and zest of one organic lemon (large); 100 grams of almond flour; 80 milliliters of seed oil; three eggs; 12 grams of baking powder.

The preparation

The first thing is to take a boule and pour the eggs, sugar and a pinch of salt into it, then mix everything with an electric whisk. Then add the lemon juice and the zest and then the seed oil slowly, after which everything is mixed to obtain a velvety mixture without lumps.

Then add the gluten-free flour and almond flour, duly sieved. Same thing also for the baking powder which must be added to the flours. Mix everything together, then take the carrots and blend them in a mixer until they reach a fairly fine consistency, then add these to the mixture as well.

At this point, take a donut mold (about 20 centimeters in diameter) and pour the mixture you have just prepared.

At this point, turn on the oven and preheat it to 180 degrees, then put it in the oven and let it go for 35 minutes. You can do the classic toothpick test.

When cooked, we can lay our donut on a serving plate and serve it on the table as soon as it gets cold.

Enjoy your meal!