Blend the carrots and set them aside.
Whisk the eggs with the oil and orange juice.
Add the almonds, sifted flour and baking powder, mixing well.
Finally, fold in the carrots and combine everything.
Pour the mixture into a 22 cm diameter cake pan.
Bake in a preheated oven at 180°C for 40 minutes. Check with a skewer that the cake is cooked inside.
Blender
22 cm cake pan
Oven
Mixing bowl
Store in a cool, dry place
Ideal for those looking for a lactose-free recipe, also suitable for weaning and for those following a healthy lifestyle.
Italia, Abruzzo
Energy (kcal) | 234.91 |
Carbohydrates (g) | 18.68 |
of which Sugars (g) | 2.85 |
Fat (g) | 14.09 |
of which Saturates (g) | 2.22 |
Protein (g) | 8.28 |
Fiber (g) | 2.51 |
Sale (g) | 1.14 |