Carrot and Chocolate Chip Bundt Cake

Also with dietary guidelines for low G.I.
Traditional recipe and with Bimby
A sweet breakfast or a tasty snack, rich in vitamins, soft and light with options to become a low glycemic index dessert.
For those without dietary restrictions and wish to enrich it, you can add chopped nuts or raisins to the mix.

Ingredients

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9.5 oz carrots (chopped)
3/4 cup sunflower seed oil (or coconut or Greek yogurt)
1 cup sugar (or 220 g erythritol or 50 g Stevia)
1.9 cup all-purpose flour (or whole wheat or fiber pasta flour)
2/3 cup almond flour (or coconut)
1 packet baking powder
1 packet vanillin
1 orange (zest only)
2.8 oz dark chocolate chips
3 eggs

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Tools

What we need to make

1 Electric whisk or Bimby
1 Blender or Bimby
1 Bundt pan 9.5/10.25 inches
1 Oven

Steps

Preliminaries to make

Remove the eggs and carrots from the fridge at least 1 hour before cooking.
Peel the carrots and cut them into pieces.
Blend the carrots with sunflower oil in a blender until the mixture appears smooth and homogeneous. Grate the organic orange zest and add it to the blended mixture.
Sift the flours together with the baking powder and vanillin, and set everything aside.
Preheat the oven to static mode, or if you have the cake option, set it to 350°F.
Now that we have all the preparations, take the electric whisks, and in a bowl combine the room temperature eggs and sugar or sweetener, and beat until the mixture is nice and frothy.
Set aside the whisks and use a spatula.
Gradually add some flour mixture to the beaten egg mixture, mixing,
then, add some carrot puree, and mix with rotational movements from top to bottom, without adding more until the introduced ingredients are well incorporated.
Finish everything and as soon as you have incorporated all the ingredients, let’s add the chocolate chips, mix them into the mixture always with the spatula from top to bottom with circular movements.
By doing so, we have incorporated air, and the bundt cake will be soft.
Pour everything into a 9.5-inch greased and floured bundt pan.
If you don’t have a bundt pan, use a round springform pan, also 9.5 inches.
Bake for about 55 minutes, then perform the toothpick test.
Once baking is complete, turn off the oven, open the door, and let cool inside the oven.
Once the bundt cake is cool, with the help of a plate, overturn the mold and remove it.
If desired, you can sprinkle the bundt cake with powdered sugar or powdered erythritol.
Peel the carrots, cut them into pieces, put them in the bowl together with sunflower oil and orange zest, and blend for 15 sec. speed 8. Transfer everything to a bowl.
Sift the flours together with the baking powder and vanillin, and set everything aside.
Preheat the oven to static mode, or if you have the cake option, set it to 350°F.
Now that we have all the preparations, insert the butterfly and put the room temperature eggs and sugar or sweetener in the bowl, and beat for 3 min. speed 3 or until the mixture is nice and frothy
Remove the measuring cup and set to speed 1 without time and gradually add some flour mixture to the beaten egg mixture, let it run, and subsequently,
a little bit of carrot puree, and let it run, do not add more until the introduced ingredients are well incorporated.
Spatulate with the spatula inside the hole, and finish everything as soon as you have incorporated all the ingredients,
Turn off the Bimby and move on to the chocolate chips, mix them into the mixture with the spatula from top to bottom with circular movements.
By doing so, we have incorporated air, and the bundt cake will be soft.
Pour everything into a 9.5-inch greased and floured bundt pan.
If you don’t have a bundt pan, use a round springform pan, also 9.5 inches.
Bake for about 55 minutes, then perform the toothpick test. Once baking is complete, turn off the oven, open the door, and let cool inside the oven.
Once the bundt cake is cool, with the help of a plate, overturn the mold and remove it.
If desired, you can sprinkle the bundt cake with powdered sugar or powdered erythritol.