Cakes of pears and bananas with almonds and chocolate chips
14 recipes
Carrot and Almond Cake
ingredients
servings
8
Type 00 wheat flour
110 grams
Cornflour
80 grams
Brown sugar
160 grams
Butter
80 grams
Carrots
150 grams
Almonds
90 grams
Baking powder for desserts
1 sachet
Ground cinnamon
1 teaspoon
Vanillin
1 sachet
Desserts from Italy
Carrot and Almond Cake
Carrot and Almond Cake
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A soft and tasty cake to be enjoyed for breakfast or to be filled with a delicious mascarpone cream for a delicious after-meal meal
preparation
step 1
Start preparing your carrot cake by finely chopping carrots (you can also grate) and your almonds (or rather used almond flour). So melt the butter in a bain-marie and let it cool.
step 2
Separate the egg whites from the yolks and in a bowl, with the help of a whisk, beat the latter with the sugar until they are clear and foamy. Then add the butter, cinnamon and vanillin, always continuing to beat.
step 3
Then add the almonds, the carrots and finally the previously sieved flours and yeast. Meanwhile, whisk your egg whites with the addition of a pinch of salt.
step 4
With the help of a spatula incorporated your egg whites mounted to the rest of the dough, with slow movements from bottom to top, so as not to disassemble everything.
step 5
Pour the mixture of your carrot cake into a previously greased and floured baking pan.
step 6
Bake in preheated oven at 180 degrees for 30/35 min. To make sure the cake is ready, try the toothpick. Once ready, let it cool completely before removing it from the pan and then dust it with icing sugar.
