A very soft and easy-to-make cake, ideal for breakfast. It can be customized with chocolate chips, orange zest or chopped nuts to vary it from time to time.
Clean the carrots, cut them into chunks and chop them in the food processor until you get a fairly fine mixture.
In a bowl, pour the flour, chufa flour, sugar, baking powder and vanilla; mix well.
Add the plant milk and seed oil and combine everything, then add the chopped carrots and mix until you get a homogeneous batter.
Pour the batter into a 24 cm diameter cake pan lined with parchment paper.
Bake in a preheated static oven at 180°C for 45 minutes. Do the toothpick test to check the cooking.
Remove the cake from the oven and let it cool completely before slicing and serving.
Food processor
24 cm diameter cake pan
Store for 2-3 days under a glass dome for cakes.
Suggestion: you can enrich it with chocolate chips or chopped nuts.
Italy
| Energy (kcal) | 268.46 |
| Carbohydrates (g) | 39.98 |
| of which Sugars (g) | 17.74 |
| Fat (g) | 10.54 |
| of which Saturates (g) | 2.03 |
| Protein (g) | 5.29 |
| Fiber (g) | 1.3 |
| Sale (g) | 1.17 |
