Blend the carrots and set them aside.
Mix the eggs, fruit purée, oil and milk in a bowl.
Sift the flour and baking powder, then add the grated coconut.
Add the blended carrots to the mixture and combine everything well.
Pour the batter into a tin about 20 cm in diameter.
Bake in a preheated oven at 180°C for about 40 minutes.
Blender
Sieve
Cake tin (about 20 cm)
Store in the refrigerator in an airtight container for 2-3 days.
Ideal for breakfast, a snack or weaning. Keeps in the refrigerator for a few
Italia, Toscana
| Energy (kcal) | 134.38 |
| Carbohydrates (g) | 21.84 |
| of which Sugars (g) | 5.09 |
| Fat (g) | 3.08 |
| of which Saturates (g) | 1.81 |
| Protein (g) | 5.5 |
| Fiber (g) | 2.18 |
| Sale (g) | 0.25 |
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