Cook the carrots or pumpkin pieces and mash into a puree.
In a bowl, combine the dry ingredients and immediately after add the liquids and remaining ingredients.
Mix everything with a spoon or fork without leaving lumps, obtaining a smooth and thick mixture.
Pour into a 22 cm bundt cake pan.
Bake in a preheated static oven for 25 minutes at 180 degrees Celsius.
22 cm bundt cake pan
Fitchef: @annamariachef2.0
Italy, Lombardia
| Energy (kcal) | 227.8 |
| Carbohydrates (g) | 26.47 |
| of which Sugars (g) | 2.57 |
| Fat (g) | 12.15 |
| of which Saturates (g) | 2.38 |
| Protein (g) | 4.03 |
| Fiber (g) | 1.55 |
| Sale (g) | 0.26 |
