The cake is very easy and fast to make. The biggest work is grating the carrots, grating them finely. But it's only two big carrots. I wasn't even thinking about adding more, for two reasons. I had enough grating and I drink carrot juice regularly.
Recipe adapted from Giallo Zafferano
time: 15 min preparation + 40 min baking = 55 min
ingredients
300 g (11 oz)/ 2 big (20mc/8inch) carrots
3 eggs
180 g (3/4 cups + 2Tablespoons) sugar
1 teaspoon vanilla extract
150 g (1 cup) regular flour
150 g (1 1/4) spelt four
50 g (1/3 cup) almond meal
2 teaspoons (8 g) baking powder
90 g (1/2 cup) sunflower oil
directions
Peal and grate carrots using a fine grater. With a strainer and a spoon, squeeze juices out of grated carrots.
In a medium bowl, sift together flours, almond meal and baking powder. Add carrots, blend it all with your hands.
In a bowl of a standing mixer, beat eggs with sugar till light and foamy, about 2-3 minutes. Add vanilla. Add carrot/flour mixture. Pour in oil. Blend it all slowly, just till combined.
Transfer the batter to a baking form. Place in 180C/350F oven for 30 min and then for another 10 minutes in 170C/340F. Check if the toothpick from the middle of the cake comes out dry. If it does, the cake is ready.
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