Gluten-free carrot cake with whipped cream
Carrot is a grateful vegetable that can be used not only in cooking, but you can also make delicious cakes from it.
Ingredients
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Dough
- 350 g Cake mix Liana
- 350 g carrots
- 150 g of sugar
- 150 ml of oil
- 4 eggs
- 2 bags Liana cinnamon sugar
Filling
- 300 ml of milk
- 250 g of cottage cheese
- 2 bags (60g) Whipped cream delight Liana/powdered whipped cream
- 40g Liana vanillin sugar
- 2 tablespoons of sugar
- fruit, chocolate for decoration
- Grate the carrot coarsely. Add sugar, cinnamon sugar, eggs, oil and mix. Gradually stir the cake mix and make a thicker dough.
- Line the tray with baking paper and spread the dough evenly. Bake at 180°C for about 30 minutes.
- Whip the whipped cream with sugar until stiff in cold milk. Then we add cottage cheese. Spread the filling on the cooled dough and decorate the top with fruit and chocolate. Let it harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 350 g Cake mix Liana
- 350 g carrots
- 150 g of sugar
- 150 ml of oil
- 4 eggs
- 2 bags Liana cinnamon sugar
Filling
- 300 ml of milk
- 250 g of cottage cheese
- 2 bags (60g) Whipped cream delight Liana/powdered whipped cream
- 40g Liana vanillin sugar
- 2 tablespoons of sugar
- fruit, chocolate for decoration
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