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Carrot cake

ingredients

servings

8

Carrots

300 oz

Almonds

300 oz

Eggs

4 unit

White sugar

200 oz

Type 00 wheat flour

60 oz

Dry yeast for dessert

1 unit

Lemons

1 half

Butter

1 knob

Iodized salt

1 pinch

Desserts from Italy

Carrot cake

Carrot cake

vegetarian with gluten with eggs with lactose with nuts high in potassium with good fats

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Carrot cake

This cake will keep well even several days after cooking.

Carrot cake step 1

step 1

Peel and chop the carrots in a food processor, grate the zest of half organic lemon and squeeze the juice. Chop the almonds until a flour.

Carrot cake step 2

step 2

Beat the egg yolks with the sugar, add the zest and the lemon juice, carrots, almonds, flour, salt, baking powder and finally the egg whites until stiff.

Carrot cake step 3

step 3

Pour the mixture into a mold of 26 cm greased and floured, bake at 180 degrees for 50 minutes.

Carrot cake step 4

step 4

Cover the cake with icing sugar or lemon frosting.

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