Carrot and almond cake, the perfect recipe

·         Preparation Time

Preparation          : 40 minutes

Cooking                : 30 minutes

Total                     : 1 h and 10 minutes

·         Ingredients

Quantity for a 22-24 cm mold

For the carrot and almond base:

250 gr in the carrot

200 gr at Farina '00

100 gr of almond flour

100 gr of orange juice

200 gr of vanilla icing sugar

80 gr of sunflower oil

3 small eggs

grated peel of 1 orange

1 pinch of salt

1 sachet of baking powder

·         For the mascarpone cream:

250 gr of mascarpone

90 gr of icing sugar

200 gr of whipping cream

·         How to make the Carrot and Almond Cake:

1.    Wash the carrots, weigh them, peel them and finely grate them.

2.    Put them in a mixer and add the oil and orange juice.

3.    Operate the mixer and run at high speed for a few seconds, repeat the operation 3-4 times until a thick, velvety, and chopped carrot cream is obtained.

4.    In a separate bowl, whisk the eggs with the sugar and orange peel for at least 1 minute, add the almond flour.

5.    mix well with a whisk at medium speed, add the salt, and the carrot cream.

6.    gently whisk at medium-low speed until a smooth and uniform mixture is obtained, then add the flour previously sieved with the yeast, mix at low speed and pour the dough of your Carrot Cake into an open able mold previously greased and floured.

7.    Bake in a preheated oven at 180 ° for about 30 'until golden brown.

8.    Do not open the oven until the cake has golden brown on the surface and always remember that more or fewer minutes of cooking may depend on the type of oven. Finally, always do the toothpick test.

9.    Remove from the oven, turn out and leave to cool completely on a wire rack for at least 3-4 hours before tasting.

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