Light Carrot Cake. To accompany your afternoon snack juice, an easy recipe and a delight for the whole family, try it.
Ingredients: for 10 pieces
– 250 grams carrots
– 220 grams flour
– 100 grams ground almonds
– 150 grams of sugar
– 1 natural yogurt
– 5 cl oil
– 3 eggs
– 1 sachet of baking powder
– peel of 1 orange
– zest of 1 lemon
– 1 tsp icing sugar
Preparation:
Firstly, preheat your oven to 180°, apply butter and lightly knead the dough in a round cake mould.
Then peel and wash the carrots and wrap them in absorbent paper to release the water.
Cut them into small pieces and put them in the bowl of your blender for a few seconds to make a zest.
Then add curd on top and mix again to get a smooth cream.
In salad bowl, beat both eggs and sugar with mixer on medium speed for 2 minutes, then top with lemon and orange peel.
Mix with spatula then add cream of carrot, flour, almond powder, baking powder, oil and mix everything to make a paste.
Pour your dough into the mold then place it in the oven to bake for 45 to 55 minutes… let cool and remove from the mold.
Finally you have your light carrot cake, sprinkle it with icing sugar, cut and serve… bon appetit to everyone.
