Carrot Cake • Carrot Cake

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I have no doubt that this is my favorite cake. Since I was 12 I’ve always made this same recipe. I saw that there were 3 carrots without destination in my fridge and at the time I thought of this cake. I decided to follow exactly the recipe I always made when I was a child, changing only the type of flour, oil and sugar. It was exactly what I wanted: fluffy, wet and with that more bitter syrup to balance the flavor.

gluten freak

Yes, this recipe is gluten-free, which doesn’t mean sugar-free or synonymous with super healthy. In fact, I believe that a food should not be labeled as healthy or not, not least because, healthy is the person and the level of quality of life that it provides, which involves more than just how it feeds. I believe in nutritional value, in the level of nutrients and antioxidant agents present in food, but it is up to each one to balance it in a way that causes physical and mental balance.

Gluten-free just means the absence of an ingredient (gluten), don’t confuse it as a guarantee of being healthy. Yes, I used whole ingredients, of good quality, but it is still a dessert, a sweet. I just wanted to emphasize this because many people think that being gluten free means being healthy, one thing has nothing to do with the other.

As I will explain later, we will rethink this fashion or dictatorship that we are living in nutrition. Trying to relax and simply enjoy what life brings us good and balanced. Weekend deserves a different recipe and for me this is one of the best! For the syrup I doubled the recipes and saved one to give that retread for each piece, of course!

Recipe

INGREDIENTES:

• 3 clean, raw medium carrots (300g media)
• 2 cups of rice flour (I used trader joes gluten free all purpose floured, but wheat flour also works)
• 1 cup coconut sugar (or whatever)
• 3 whole eggs
• 1 cup avocado oil (or whatever you have)
• 1 col. of baking powder soup

Instructions:

1. In a blender place the carrots, eggs and oil. Beat until well mixed.
2. In a medium bowl, add the flour, sugar and yeast. I like to pass through the sieve to avoid those flour pebbles in the middle of the dough. Mix well with a wooden spoon.
3. Combine the dough from the blender with the dry dough and mix well with a wooden spoon.
4. Preheat the oven to 180C or 350F.
5. Grease the mold with coconut oil or any oil. Place the dough in the mold and take it to the oven.
6. Let it bake for 35 – 40 minutes. After 30 minutes keep an eye out because it varies from oven to oven.

Chocolate syrup:

Stuff

• 1 cup almond milk (or any of your choice)
• 6 tablespoons of coconut sugar
• 3 col. of cocoa powder soup
• 1 col. Ghee (or common) butter soup
• 1 col. of cinnamon powder tea
• Pinch of sea salt.

Instructions:

1. Place everything in a pan with medium heat and keep stirring constantly until it thickens a little.
2. Make some holes in the cake so the syrup can enter the dough.
3. With the syrup still hot, put it on top of the already baked cake and be happy!

When I posted it on Instagram, my caption was \”balance\”. I think that with this wave of being healthy, not eating this, eating it, it’s becoming a certain nutritional dictatorship, but no one notices. Or rather, most don’t notice. What I would like to explain in the face of everything I have already learned in 10 years of office, working with different ages, genders, purchasing power, etc., is that there is no right and wrong. There is bio-individuality, which means that what for me can be the solution, for you can be poison. Simple as that.

I decided to make this blog to inspire people to cook more, to have more contact with food and learn that eating well has to have flavor and balance. It wasn’t to say that eating gluten is bad or that whatever you’re doing is better to stop and start copying me. I’m a nutritionist and since I was 18 I’ve never stopped studying and testing myself, and do you know why? Because we change, the body changes and science changes. But here comes the media, social networks and everyone loses their minds, especially those who don’t have much knowledge (both and nutrition).

Yes, we have tendencies, habits in common that facilitate us to be able to visualize factors triggering so many diseases that the world population has been suffering. But, this is not because of an ingredient or a food, but part of a phase where people have lost track and connection with themselves, they want quick results for old problems and pill solutions. We live in a virtual era, everything is industrialized, where sitting to eat everyone together has become a rarity. Nobody has time. Nobody has time to give priority to small things and so we get lost, losing real connections.

I just wanted to say all this so I can emphasize that everyone has a body that will respond in different ways. I encourage everyone to try to take out or include different foods, test them and observe themselves. Looking for a professional (nutritionist) instead of copying someone who probably has a life and an organism completely different from yours. Have patience and stop wanting immediate results for old problems and habits.

This recipe is gluten free, because I have complicated digestion and I discovered many positive points after I avoided gluten, but I still don’t deprive myself of eating some things with gluten if I feel like it. That’s because I’m not allergic, I just have a sensitivity, just like I have some nuts and cow’s milk. I still test myself, I still dip in chocolate or salad, but what I’m looking for the most is quality and variety always! Happy Sunday!!

Carrot Cake (Gluten Free & Brazilian Style)

reciprocate

ingredients:

• 3 Medium Carrots (Cleaned and Raw)
• 2 Cups Rice Flour (I Used Gluten Free All Purpose Flour from Trader Joes. Wheat Flour Also Works Great)
• 1 1/2 cups of Coconut Sugar (Or Your Favorite One)
• 3 Whole Eggs (preferably organic)
• 1 Cup Avocado Oil
• 1 TBSP. baking powder

instructions:

1. In a Blender Put the Carrots, Eggs and Oil. Beat until well combined.
2. In a Medium Bowl, Add the Flour, Sugar and Baking Powder. I like to use a strainer to avoid those small flour rocks. mix it well with a wooden spoon.
3. add the wet mixture into the bowl with the dry ingredients and mix it well with a wooden spoon.
4. Preheat the Oven at 180c or 350f.
5. pour the batter into the  prepared pan scraping the sides of the bowl.
6. Bake for 40 minutes. after 30 minutes keep an eye or insert a toothpick in the center until it comes out clean.

Crust Chocolate:

ingredients

• 1 Cup Almond Milk (Or any Milk of Your Choice)
• 6 TBSP. of Coconut Sugar
• 3 TBSP. Cocoa Powder
• 1 TBSP. Ghee Butter (or regular)
• 1 tsp.  Cinnamon Powder.
• Pinch of Sea Salt.

instructions:

1. put everything in a pan with medium heat and keep stirring constantly still thickened.
2. Make Some Holes in the Cake so the chocolate can penetrate deeply in your cake.
3. Place the chocolate on top of the cake, making sure you are filling the wholes with chocolate! wait to cool down and be happy!

notes

I have made double recip for the chocolate crust so i can use an extra spoon of it for each slice!