Carrots are a huge source of vitamins and now that summer is here they seem quite refreshing too. Most people love carrot cake. It is healthy, exquisitely moist and delicately perfumed. Today I am sharing with you our recipe for carrot cake suitable for celiacs too.
500 gr carrots
300 gr whole almonds
150 gr sugar
orange zest – of 1 orange
lemon zest – of 1 lemon
oil (corn, sunflower or olive oil) – 4 tbsp
powdered sugar – to sprinkle
Peel and wash the carrots and grate them finely in a food processor. Also grind the almonds finely using a food processor.
Whip the eggs with the sugar until pale and creamy.Add the carrots, the orange and lemon zest, the almonds, the oil, the baking powder and gently incorporate well your ingredients.
Pour the mixture on a round well greased spring form cake tin (measuring approx 22 cm or 8.6 inch diameter) and cook at 160C or 300 F for about 45 minutes. Leave it to cool down in the oven with the door left ajar.
Wait for the cake to be completely cooled down before slicing it. Sprinkle with icing sugar (optional) and serve.
Excellent also for a snack!