Ingredients

Adjust Servings:

	150 g Plain flour
	80 g Almond flour
	375 g Carrots
	3 Eggs
	125 g Sugar
	120 ml ( or melted butter) Vegetable oil
	1 Grated orange zest
	1 bag Pane Angeli yeast
	1 pinch Salt
	For sprinkling Icing sugar

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Carrots 🥕 cake

Name: Carrots 🥕 cake
Cook time: 35 min
Yield: 8 Servings
Ingredients: : 150 g; : 80 g; : 375 g; : 3; : 125 g; : 120 ml ( or melted butter); : 1; : 1 bag; : 1 pinch; : For sprinkling

Features:

Cuisine:

Italian

So perfect!

Serves 8
Easy

Ingredients

150 g
80 g
375 g
3
125 g
120 ml ( or melted butter)
1
1 bag
1 pinch
For sprinkling

Directions

This Carrots Cake is simply delicious at any time of the day!

If you like to taste more carrots flavour you can avoid to add orange zest.

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Steps

Done

Preheat the oven to 175 degrees. Grease a 22 cm round cake tin.
In the bowl of a planetary mixer, whip eggs with sugar.
While you can peel and cut the carrots into small cubes and whisk them with half of the oil (they must become almost creamy).
Add the other oil, blended carrots and orange zest to the eggs and mix. Then you can add previously sifted flours and yeast to the mixture. Mix well again and once the dough is smooth and homogeneous pour it into the tin and bake for 35 minutes.
When your carrots cake will be ready put it to cool on a wire rack and before serving sprinkle it with icing sugar.

ENJOY!