A delicious carrot and almond cake, perfect for a snack or dessert.
In a mixer, chop the washed and peeled carrots together with the almonds.
In a bowl, break the eggs, add the sugar, flour, oil, milk, lemon zest, chopped carrots, and baking powder.
Mix everything vigorously for a minute. Once you have a smooth mixture, pour it into a previously buttered baking pan and bake in a preheated static oven for about 40 minutes.
Always do the toothpick test before removing from the oven.
It stays soft for at least 4 days
No scale needed! Measure with a common plastic cup without worries! *Keep in mind it has a capacity of 130 ml
Italia
| Energy (kcal) | 91.76 |
| Carbohydrates (g) | 20.34 |
| of which Sugars (g) | 0.48 |
| Fats (g) | 0.2 |
| of which Saturates (g) | 0.02 |
| Protein (g) | 3.13 |
| Fiber (g) | 0.63 |
