A delicious carrot and almond cake, perfect for a snack or dessert.
In a blender, chop the washed and peeled carrots together with the almonds.
In a bowl, break the eggs, add the sugar, flour, oil, milk, lemon zest, chopped carrots, and baking powder.
Mix everything vigorously for one minute; when you have obtained a smooth mixture, pour it into the previously buttered baking pan and bake in a preheated oven in static mode for about 40 minutes.
Always do the toothpick test before removing from the oven.
Keeps soft for at least 4 days
No scale needed! Measure with a common plastic cup without worries! *Keep in mind it has a capacity of 130 ml
Italia
| Energy (kcal) | 285.15 |
| Carbohydrates (g) | 33.02 |
| of which Sugars (g) | 12.91 |
| Fat (g) | 14.41 |
| of which Saturates (g) | 2.46 |
| Protein (g) | 7 |
| Fiber (g) | 1.91 |
| Sale (g) | 0.13 |
