Blend the carrots and set them aside.
Mix eggs, fruit pulp, oil, and milk in a bowl.
Sift flour and baking powder, then add the grated coconut.
Add the blended carrots to the mixture and mix everything well.
Pour the batter into a cake pan about 20 cm in diameter.
Bake in a preheated oven at 180°C for about 40 minutes.
Blender
Sieve
Cake pan (about 20 cm)
Store in the refrigerator in an airtight container for 2-3 days.
Ideal for breakfast, snack, or weaning. Keeps in the refrigerator for a few days.
Italy, Toscana
