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Blend the carrots and set them aside.
Whisk the eggs with the oil and orange juice.
Add the sifted almonds, flour, and baking powder, mixing well.
Finally, fold in the carrots and mix everything together.
Pour the mixture into a 22 cm diameter cake pan.
Bake in a preheated oven at 180°C for 40 minutes. Check with a toothpick that the cake is cooked through.
Blender
22 cm cake pan
Oven
Mixing bowl
Store in a cool, dry place
Ideal for those looking for a lactose-free recipe, also suitable for baby weaning and for those who follow a healthy lifestyle.
Italia, Abruzzo
| Energy (kcal) | 254.41 |
| Carbohydrates (g) | 21.76 |
| of which sugars (g) | 3.94 |
| Fat (g) | 15.8 |
| of which saturates (g) | 2.16 |
| Protein (g) | 7.8 |
| Fibre (g) | 2.89 |
| Salt (g) | 0.23 |
