Rum-Flavored Gluten-Free and Dairy-Free Carrot Cake
recipe

A delicious carrot cake, perfect for Passover celebrations. This gluten-free and dairy-free cake is enhanced with a hint of rum for an extra layer of flavor.
Preparation Time: 1 hour + 1 night (for soaking raisins)
Serving Size: About 10-12 slices

Ingredients:

- 350 g finely grated carrots
- 3 eggs
- 150 g sugar (e.g., cane sugar)
- 125 ml olive oil
- 50 g cornstarch
- 200 g finely ground almonds
- 5 g baking powder
- 30 g chopped walnuts
- 75 g raisins
- 3 tbsp rum
- 2 ½ tsp cinnamon
- 2 tsp ground ginger
- A pinch of grated nutmeg

Instructions:

1. Start preparing the cake the day before: soak the raisins in rum overnight.
2. Whisk the eggs with the sugar until fluffy. Gradually add the olive oil while mixing.
3. Add all the dry ingredients (except walnuts) to the mixture and stir until smooth.
4. Incorporate the grated carrots, soaked raisins with rum, and chopped walnuts. Mix until the batter is uniform.
5. Grease a 20 cm cake pan and pour the batter into it.
6. Bake the cake at 170 °C for about 35 minutes, until a toothpick inserted comes out clean.
7. Allow the cake to cool completely before inverting onto a plate.
8. Store in the refrigerator and serve before enjoyment.
Nutritional Information (per slice, approximately 100 g):
- Calories: 350 kcal
- Protein: 6 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 3 g

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