Carrot Cinnamon Sorghum Cake (Gluten Free) Recipe

Ingredients:

For: 4 People

Prep: 10 Min

Cook: 20 Min

Steps:

1. Take 3 cups of flour, 1/2 teaspoon of salt, baking powder, 1 packet of vanilla in a deep mixing bowl through a wire sieve.
2. Crack the eggs into a separate bowl, add the sugar and whisk well until the sugar dissolves and fluff.
3. Add milk and oil to the mixture and whisk together for another 2-3 minutes.
4. Add the liquids little by little to the flour mixture, gradually add them by turning them upside down with a spatula and mix. It should have the consistency of a dark boza.
5. Clean the carrots and grate them with the fine side of the grater, add them to the liquid mixture and mix.
6. Take the walnuts in the rondo medium fine, separate 1/4 of it for the top and add it to the cake mix and mix it slowly.
7. Take a flat baking tray or glass baking dish and lay baking paper. Deep and round cake molds are not suitable for this recipe, as sorghum flour will not rise much due to its structure.
8. Bake the cake you bought in a preheated oven at 180 degrees for 35-40 minutes. Check it with the help of a toothpick, take it out of the oven and cover it with a clean napkin and let it rest without cutting it.
9. You can take your cooled cake on a serving plate and serve it by decorating it with crushed (ground) walnuts and powdered sugar if you wish. Enjoy your meal!
10. Note: If you consume your cake by resting it for one night, it will recover and become more delicious.

Gluten Free Dessert