Finely chop the pistachios.
Blend the chopped carrots with the oil until you get a cream.
Whisk the eggs with the sugar and lemon zest until the mixture becomes light and frothy.
Add the carrot cream, lemon juice, and chopped pistachios.
Finally, add the sifted flour with the baking powder.
Pour the mixture into a greased and floured 24 cm baking pan and bake in a static oven at 180 degrees for 40/45 minutes.
Once cooled, melt the white chocolate in the microwave or in a bain-marie and pour it over the cake.
Decorate with the chopped pistachios.
In the refrigerator or in a cool, dry place
Keeps well for 2-3 days. Great to enjoy on its own or accompanied by a cup of tea or coffee.
Italia, Liguria
| Energy (kcal) | 322.75 |
| Carbohydrates (g) | 33.4 |
| of which Sugars (g) | 20.76 |
| Fat (g) | 18.56 |
| of which Saturates (g) | 3.58 |
| Protein (g) | 6.46 |
| Fiber (g) | 2.31 |
| Sale (g) | 0.09 |
