Carrot cake - gluten free

Ingredients

• Carrots

  Raw

  150g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  25g

• Oat flour

  Partially debranned

  25g

• Corn flour

  Whole-grain, yellow

  25g

• Cream cheese

  170g

• Mascarpone

  Belgioioso - Freshdirect

  130g

• Sweetener, syrup, agave

  25g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ⅓ tbsp or 5g

• Baking soda

  Leavening agents

  ⅓ tbsp or 5g

Directions

1. STEP 1 Grate the carrot and mix the egg in.
2. STEP 2 Add the oats, oat flour and corn flour. Add the baking powder and baking soda.
3. STEP 3 Cook the resulted mix in a pan (2 or tree layers, according to the frame's dimension).
4. STEP 4 Mix the cream cheese, mascarpone and the agave syrup with a mixer. (You can opt for cottage cheese instead of cream cheese).
5. STEP 5 Assemble the cake alternating the cake layers and the cheese filling. Refrigerate for an hour and serve.