Wine Dharma

DharMag April 2018 Gluten free recipes: carrot and pumpkin pie with pecans with lemon icing

Gluten free carrot and pumpkin pie with pecans with lemon icing, recipe The carrot and pumpkin pie with pecans and lemon icing is a classic recipe of modern confectionery, a very simple recipe, free of butter and heavy saturated fats, completely gluten-free, but above all prepared with a very low dose of sugar. But this does not mean there is no abundance of pleasure, in fact, it is a real flavor bomb, a delight that offers a symphony of sweet flavors, thanks to carrots, and more complex suggestions thanks to the mixture of walnuts, almonds and pecans.

As a cake it is excellent for our children’s breakfast, but it is excellent as a snack or as a dessert for a dinner with friends, since a simple glaze of ricotta, sugar and lemon will make it very elegant and stylish, so do not hesitate if you are undecided on dessert for an important dinner.

The preparation of this gluten-free carrot and pumpkin pie with pecans does not present great difficulties, the only thing that is really needed is a bit of work or a good mixer.

Ingredients and doses for making carrot and pumpkin pie with pecans with lemon icing

For a round mold of 18 cm

  • 300 grams of carrots
  • 200 grams of pumpkin
  • 5 grams of salt
  • 6 grams of cinnamon
  • 3 grams of nutmeg
  • 10 grams of candied citrus fruits
  • 4 eggs
  • 80 ml of extra virgin olive oil
  • 1 sachet of baking powder
  • 4 grams of vanilla powder
  • 200 grams of raw coconut sugar
  • 200 grams of coconut flour
  • 80 grams of apple or pineapple juice
  • 80 grams of nuts
  • 100 grams of pecan nuts
  • 50 grams of almonds
  • 40 grams of optional raisins

** To make the icing **

  • 150 grams of ricotta
  • 250 grams of icing sugar
  • 1 small, untreated organic lemon

How to make the gluten-free carrot and pumpkin pie with pecans with lemon icing

First, turn on the oven and set the temperature to 170 degrees, static oven, not ventilated.

Let’s start with walnuts: put the pecans, walnuts and almonds in a mixer and chop them until you get a coarse grain. They should not become flour, leave them a little rough, so they will give a nice rustic consistency to the cake.

Cook the oven the carrots and the pumpkin for 20 minutes at 170 degrees, then crushed them with a potato masher or a fork to get the pulp. If you want you can use the mixer, but it is better not to blend them: just crush them.

Put all the dry ingredients in the bowl of the mixer, let’s go back to it: coconut flour, crumbled walnuts and almonds, vanilla, baking powder, sugar, cinnamon, salt, nutmeg and start stirring slowly.

Add the carrot and pumpkin pulp, apple or pineapple juice, eggs, candied fruit and extra virgin olive oil. Mix for 3-4 minutes, then turn off.

Grease a mold with olive oil and then flour it with rice flour and pour the carrot and pumpkin pie mixture inside. We wrote that a round mold of 18 cm in diameter is fine, but you can also use a rectangular plum cake mold, see what you have available or which you prefer.

Bake at 170 degrees for 50-60 minutes, without opening the oven. After 60 minutes, turn off the oven and leave the door open, to let the cake cool slowly.

When it’s cold, take it out of the oven and let’s prepare the lemon icing. It is not necessary, if you want to eat a lighter and simpler cake, it’s already fantastic, but obviously, the icing makes it amazing.

How to make the lemon icing

Very simple to do. Put some ricotta in a bowl and work it with a fork for 3-4 minutes or with an electric mixer. Add the sugar, stir 1 minute, then add the lemon juice and the grated peel. Stir again for 1-2 minutes and then apply the lemon glaze over the carrot and pumpkin pie with a spatula. If you want to sprinkle with rainbow sprinkles.

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