Carrot Cake with Chocolate Ganache – Brazilian Style With a Spin!

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Carrot Cake with Chocolate Ganache – Brazilian Style

GF and Dairy Free 

Serves 4-6 people

 

Dry Ingredients

  • 3 large carrots, minced
  • 4 tablespoons of xylitol
  • 1 ½ cup of either GF flour (or GF oat flour)
  • 1 ½ tablespoon of baking powder
  • 2 cups of dairy-free chocolate morsels
  • ½ tablespoon of chia seeds
  • ½ tablespoon of baking soda

Wet Ingredients

  • 2 tablespoons of melted coconut oil
  • 1 tablespoon of pure vanilla extract
  • 3 eggs
  • 1 pint of coconut creamer

Instructions

Preheat the oven to 365 degrees. Blend well the coconut oil, eggs, and carrots until it becomes liquid. Pour this liquid on a container ( or mixer ) with the xylitol, flour, and baking powder.

Chocolate Ganache Topping

In a medium skillet, melt 2 cups of dairy-free chocolate morsels with 1PT of coconut creamer.

Baking

On a greased pan, cover the bottom with the dough. Bake for 20-25min. When the cake is at room temperature, pour the chocolate ganache on top and enjoy!

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