In a mixer, 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 a minute, when you have obtained a smooth mixture, pour it into the previously buttered pan and bake in the preheated static mode oven for about 40 minutes.
Always do the toothpick test before removing from the oven.
It remains soft for at least 4 days
No scales! Measure with a common plastic cup without fears! *Keep in mind that it has a capacity of 130 ml
Italy
| 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 |
