A soft and healthy cake made with carrots and coconut, ideal for breakfast or as a light snack. Also perfect for weaning children.
Blend the carrots and set them aside.
Mix eggs, fruit pulp, oil, and milk in a bowl.
Sift flour and baking powder, then add the grated coconut.
Add the blended carrots to the mixture and mix everything well.
Pour the batter into a cake pan about 20 cm in diameter.
Bake in a preheated oven at 180°C for about 40 minutes.
Blender
Sieve
Cake pan (about 20 cm)
Store in the refrigerator in an airtight container for 2-3 days.
Ideal for breakfast, snack, or weaning. Keeps in the refrigerator for a few days.
Italia, Toscana
| Energy (kcal) | 180.27 |
| Carbohydrates (g) | 16.98 |
| of which Sugars (g) | 3.15 |
| Fat (g) | 9.94 |
| of which Saturates (g) | 3.05 |
| Protein (g) | 6.04 |
| Fiber (g) | 1.52 |
| Sale (g) | 0.24 |
