INGREDIENTS
300 g grated carrots, 200 g soft wheat flour (or single-coconut spelt), 150 g brown sugar, 150 ground almonds, 60 ml sunflower oil (or 60 g butter), 4 eggs, 1 lemon, a pinch of salt, 1 sachet of baking powder.
PROCEDURE
In a bowl, work the eggs very well with the sugar, until they are “frothy”, add the oil slowly (little by little), stirring constantly. Add the carrots, the flour sifted with the baking powder, a pinch of salt, the grated lemon peel and the ground almonds. Grease a baking tray (diameter 24), flour it and pour in the mixture. Bake at 180 degrees (preheated) for 30/40 minutes. Check the doneness: by inserting a toothpick into the cake, it must come out dry.