Carrots cake

  • Torta camilla alle carote

INGREDIENTI

70 g of Molino Rossetto almond flour
180 g of Molino Rossetto “00” flour
250 g of carrots
200 g of sugar
50 g of potato flour
1 case of Molino Rossetto baking powder
1 egg and 1 egg yolk
130 ml of sunflower seeds oil
orange zest

PRODOTTI USATI

  • SWEET-CAKES FLOUR - 35,27 OZ (1 KG) -
  • ALMOND FLOUR GLUTEN-FREE - 3,53 OZ (100 G) -
  • VANILLA-FLAVORED BAKING POWDER GLUTEN-FREE- 3 CASES X 0.56 OZ (16 G) -

PREPARAZIONE

Wash and peel carrots, then mince in a mixer.

In a bowl, whip eggs and sugar until they will be foamy and smooth. Add minced carrots. Sift and blend flour, almond flour, potato flour and baking powder. Add the flour to eggs and sugar. In the end add orange zest and oil.

Line a mould with baking paper (or grease with butter and flour) and pour the batter.
If you want you can use 12 muffin moulds to have some homemade snacks.

Bake in static oven preheated to 180°C for 30/40 minutes, until a toothpick inserted in the center of cake comes out clean.

If you want dust with icing sugar.