Carrot & Almond Cake in the Jar

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A delicious gluten free carrot cake, always ready to take it with!! ❤

Ingredients:

  • 350 gr of carrots,
  • 250 gr of almonds, finely chopped (almost powdered),
  • 4 eggs,
  • 180 gr of sugar,
  • 1-2 tsp of orange zest,
  • 30 ml of almond milk,
  • 1 tbsp of amaretto (optional),
  • Himalayan salt,
  • 1 tsp cornstarch,
  • coconut oil and some rice flour for the jars.

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Preparation:

  1. Wash, peel and trim carrots. Chop them in medium pieces and blend them in a food processor. Place them into a bowl.
  2. Blend in the food processor the almonds, until powdered. Add in the cornstarch and stir.
  3. Prepare your jars: Take seven jars of 200 ml capacity each. Grease them lightly with melted coconut oil and dust them into with some rice flour. Drop the excess.
  4. Preheat oven at 350 F (180 C) degrees, and place the oven rack in the third position (in the middle of the oven).
  5. Divide eggs to whites and yolks.
  6. Beat whites with a pinch of salt until you get a good meringue. When it’s ready place into fridge to keep it chilled.
  7. Cream together the yolks with sugar. Add milk, amaretto and the orange zest and whisk.
  8. Add into this mixture the powdered almonds and stir.
  9. With a spatula, add first the 1/3 of the meringue and then the rest one,  making careful movements until it incorporates into the mixture.
  10. Fill jars up to the 2/3.
  11. Bake for about 50-60 minutes.
  12. When ready take jars out and put their lids on. Keep them closed until completely cool.

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EnJoy!!!! :)xx

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6 thoughts on “Carrot & Almond Cake in the Jar

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