Carrot Cake Without Butter

Recipe Execution        : Easy

Preparation                 : 15 Min

Cooking                       : 40 Min

Portions                       : 8 Portions

·         Ingredients

For a 22 cm Diameter Mold

290 g in farina 00

80 g of almond flour

230 g of granulated sugar

300 g carrots (net of waste)

1 dl of seed oil

3 eggs at room temperature

the zest of ¹/₂ orange

¹/₂ vanilla bean

1 sachet of baking powder (16 g)

1 pinch of salt

·         Moreover

icing sugar to complete

·         How To Prepare :

1.    Peel the carrots using a potato peeler and cut them into chunks. Finely chop them in the mixer.

2.    In a bowl sift the two flours together with the yeast and add the chopped carrots. Mix everything until a homogeneous mixture. To make the operation easier you can use your hands. In this way, the carrots will be drier.

3.    In a bowl, whisk the eggs with the granulated sugar, salt, vanilla seeds, and grated orange zest until a frothy mixture is obtained which will triple in volume. Add the mixed powders to the carrots and mix with the electric whisk at very low speed adding the seed oil flush.

4.    Transfer the mixture into a 22 cm diameter hinged mold suitably buttered and floured and leveled. Bake in the preheated oven at 170 ° for about 40 minutes checking the cooking with a toothpick. Remove from the oven and let cool completely. Serve the carrot cake by sprinkling it with icing sugar.

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