This recipe it's a light carrot cake perfect for breakfast or for an afternoon snack.
it's not a rich spiced cake frosted with cream cheese but in this cake carrots are the protagonists.
Ingredients for 12 cupcakes or a 23 cm cake tin:
250 gr grated carrots
80 ml sunflower oil
100 ml orange juice
200 gr icing sugar
200 gr plain flour
100 gr ground almonds
3 eggs
1 tsp baking powder
1 pinch of salt
zest of 1 orange
Preheat the oven at 180 C.
Put the grated carrots, oil and orange juice in a food processor and blitz it until you have a creamy texture.
in a bowl whisk the eggs with the sugar until pale and fluffy, add the ground almonds, the orange zest, a pinch of salt and mix well.
Add the carrot mix and, always mixing, add the flour and baking powder.
Pour the mixture into a cupcake tin and bake in the oven for about 20 minutes.