Carrot and Almond Cake

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Carrot and Almond Cake

Carrot and Almond Cake

Ingredients – Serves 8

  • 300g peeled carrots
  • 150g almonds or a mix of peeled almonds and hazelnuts
  • 150g granulated sugar
  • 4 eggs
  • 50g 00 flour
  • Zest of 2 lemons
  • 1 sachet of baking powder
  • Salt to taste

Method

Always in the mixer, blend the carrots cut into slices with the eggs.

Add the sifted flour with the baking powder and a pinch of salt to the rest of the mixture.

Pour into a 20 cm spring form tin lined with parchment paper and bake at 160 °C for 10 minutes.

Bring the temperature to 180 °C for 40 minutes and then let it cool down. Serve at room temperature.

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