Blend the carrots with the sugar and lemon zest.
Add the eggs, vegetable oil, and amaretto to the mixture.
Add the sifted almond flour and all-purpose flour, along with the baking powder, mixing until well combined.
Pour the mixture into a greased and floured cake pan.
Bake in a preheated static oven at 180°C for about 40 minutes.
Store in an airtight container for 3-4 days
Serve with whipped cream or vanilla ice cream for a perfect pairing.
Italy, Campania
| Energy (kcal) | 296.19 |
| Carbohydrates (g) | 16.31 |
| of which Sugars (g) | 11.93 |
| Fat (g) | 21 |
| of which Saturates (g) | 2.75 |
| Protein (g) | 9.37 |
| Fiber (g) | 4.31 |
| Sale (g) | 0.1 |
