The carrot cake here proposed is very simple to prepare, without butter it is perfect for breakfast as well as a dessert at the end of a good meal. The carrots bring fiber and a sweet taste that reminds of the spring, while the dried fruit is a source of energy, ideal at the beginning of the day, and is a support for memory
Ingredients
300 g of carrots
150 g of almonds
100 g of whole cane sugar
200 g of potato starch
3 eggs
1 packet of yeast for cakes
a pinch of vanilla powder
a pinch of salt
Rinse the carrots and cut them into small pieces, put them in a plate and spray them with the lemon juice. Blend, in a blender, the almonds together with the sugar, add then the egg yolks, the potato starch, the vanilla and finally also the carrots. Blend until smooth and pour in a bowl. In another bowl beat the egg whites with a pinch of salt until stiff and add them to the dough, incorporate the egg whites slowly, with movements from the bottom to the top. Pour all the ingredients in a pan covered with backing paper and with a diameter of 25 cm. Bake in fan oven at 180° for 20 minutes, switch then to the conventional oven and keep on baking the cake at 180° for 35 minutes.
