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) | 251.59 |
| Carbohydrates (g) | 23.36 |
| of which Sugars (g) | 14.34 |
| Fat (g) | 14.9 |
| of which Saturates (g) | 1.66 |
| Protein (g) | 9.19 |
| Fiber (g) | 3.88 |
| Sale (g) | 0.09 |
