有機ココナッツフラワー（ココナッツ粉）で作るキャロットパウンドケーキのレシピ（小麦粉不使用）

Recipe for carrot pound cake made with organic coconut flour (no wheat flour)

This healthy pound cake is made without wheat flour, is low in carbohydrates, gluten-free, and contains dietary fiber. It also uses organic coconut sugar, which has a low GI value. It is also recommended for those on a low-carb diet and vegans.

Ingredients

  • ULTRAMIX Organic Coconut Flour 70g
  • 4 eggs
  • 2 teaspoons baking powder
  • Organic coconut oil 120ml
  • 2 tablespoons organic coconut sugar
  • 120ml fresh cream
  • Pinch of salt
  • 1 small carrot
  • Unsalted walnuts 50g

How to cook

  1. Preheat the oven to 180°C. Slice the carrots thinly into rounds and then into thin julienne strips. Chop the walnuts.
  2. Combine the eggs, cream and coconut sugar in a bowl, add the coconut oil and mix well, then add the salt and mix again.
  3. Add the chopped carrots and walnuts to ② and mix with a spatula.
  4. In a separate bowl, mix the coconut flour and baking powder together thoroughly. You can either mix with a fork or sift.
  5. Add ④ to ③ and mix lightly. Coconut flour is highly absorbent, so it will become thick after about 5 minutes. Allow it to absorb the water thoroughly and make a thick dough.
  6. Line a pound cake mold (10 x 20 cm) with baking paper, pour in the batter from step 5, and smooth the surface. The batter should be piled on top rather than poured into a dish. Once it's in the mold, lift the mold and tap it several times to distribute the batter evenly, then smooth the surface.
  7. Bake in a preheated oven for 30-45 minutes. After baking for about 20 minutes, cover with aluminum foil to prevent over-burning. Once cooled, remove from the mold and let cool further.
  8. Once cool enough to handle, slice.

It's a healthy Asian sweet-style cake that contains carrots, which have a crumbly texture and a gentle coconut flavor. The baked dough is crumbly and crumbles easily, so let it cool and then cut it into bite-sized pieces. Bake in the oven for about 20 minutes, then cover with aluminum foil to prevent it from burning too much. I chilled it in the refrigerator and ate it the next day, and it was easier to cut, more moist, and even more delicious!

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