Carrot cake is a sweet cake with a dense and smooth texture that dates back to the Middle Ages.
- 300 grams of carrot
- 300 grams of flour
- 1 sachet of baking powder
- 50 grams of almond flour
- 90 grams of sunflower oil
- 3 medium eggs
- 1 envelope of vanilla
- 180 grams of sugar
- Sugar glass
Peel the carrots, wash and chop them (it is also possible to grate them). Put them in a colander.
Break the eggs, add the sugar and whisk them until you get a foamy and white compound.
In another bowl, mix the flour with the yeast and vanilla. Mix later also with the almond flour and well drained carrots.
Put this last mixture and the eggs together, and stir everything with a spoon very gently.
Spread a tray – preferably round that allows it to open – with butter. Then pour the dough into the tray.
Put in the oven at 180º for 30 minutes. After these 30 minutes, lower the temperature to 170º and leave for another 10 minutes. You can check with a toothpick that it is well cooked.
Finally, put on a plate and sprinkle with icing sugar to taste.