A soft-soft cake to enjoy for breakfast or as a snack. To be eaten as a snack or at the end of a meal with a sip of dry white wine.
Don’t be fooled by appearances! A simple and tasty carrot cake.
Naturally moist and soft, a dessert for everyone.
Carrots are a healthy food, in the cake a little gem.
With a variant, instead of almond flour coconut flour is used
And it dresses up exotically!
Recipe and photo by Monica Dei
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10 1/2 oz carrots
- 2 cups flour
- 1/2 cup coconut flour (Or almonds, or hazelnuts)
- 2/3 cup vegetable oil
- 3 eggs
- 1 baking powder
- 1 cup sugar
- 1 orange (Zest and juice)
- 1 almond essence
Tools
- Mixer
Steps
In the mixer bowl, combine the eggs, chopped carrots, orange zest and juice, oil, vinegar, essences, sugar
Mix everything well
Add the flours and baking powder and blend again
Transfer into a mold brushed with oil and sprinkled with breadcrumbs, and bake starting from a cold fan oven at 350°F for about 45 minutes
It keeps fresh, even out of the fridge.
