Finely chop the pistachios.
Blend the chopped carrots with the oil until you get a cream.
Whisk the eggs with the sugar and lemon zest until the mixture becomes light and fluffy.
Add the carrot cream, lemon juice and chopped pistachios.
Finally, add the sifted flour with the baking powder.
Pour the mixture into a buttered and floured 24 cm baking pan and bake in a static oven at 180 degrees for 40/45 minutes.
Once cooled, melt the white chocolate in the microwave or in a bain-marie and pour it over the cake.
Decorate with the granules.
In the refrigerator or in a cool, dry place
It keeps well for 2-3 days. Excellent enjoyed on its own or accompanied by a cup of tea or coffee.
Italia, Liguria
| Energy (kcal) | 255.4 |
| Carbohydrates (g) | 41.82 |
| of which Sugars (g) | 25.2 |
| Fat (g) | 7.98 |
| of which Saturates (g) | 2.61 |
| Protein (g) | 6.68 |
| Fiber (g) | 2.11 |
| Sale (g) | 0.1 |
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