Carrot cake

By GialloZafferano · 90 min

Ingredients

Instructions

1. Grate the orange zest and set it aside. Squeeze the orange and strain the juice.
2. Trim and peel the carrots. Cut them into slices and put them in a food processor with the blade attachment, then finely chop them.
3. Beat the eggs with the sugar and a pinch of salt using an electric whisk until light and fluffy.
4. With the whisk running, slowly add the vegetable oil, the orange juice and the grated zest, then add the chopped carrots and mix until well combined.
5. In a separate bowl, combine the flour, sifted baking powder and almond flour, then mix them with a spoon.
6. With the whisk on medium speed, add the dry ingredients a little at a time and mix until the batter is smooth and uniform.
7. Pour the batter into a 9-inch pan lined with parchment paper and scatter the sliced almonds on top.
8. Bake in a preheated static oven at 350°F for 55 minutes. Check with a toothpick before taking it out.
9. Let the cake cool completely, then unmold it and dust with powdered sugar.

Summarized from GialloZafferano's video. Watch it for the details.

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