If you follow me on Instagram you will have seen that on Monday morning I ate a cake of soft carrots. I needed energy and color to face Monday morning and then, on Sunday afternoon, I started kneading and mixing to better deal with the beginning of the week that was coming.
This soft carrots cake comes from a recipe of Chiarapassion, which I have already rebuilt several times and is always fine and also has a peculiarity. It does not have butter and has no milk so it is also perfect for lactose intolerant. It's very easy and very soft as I told you and it's perfect to eat with a tea in the morning or as a snack on a difficult day.
I love carrots in cakes and it's not the first time I use them.
INGREDIENTS FOR CARROTS CAKE WITH ORANGE SCENT
- 240g flour
- 3 eggs
- 3 medium carrots
- 140g of mixed seed oil
- 200g sugar
- 1 sachet of vanilla yeast
- an untreated organic orange (serves the skin)
PROCESS FOR PREPARING CARROTS
Turn on the oven at 180 degrees Celsius in static mode, but using the ventilator will take less time.
Wash and peel the carrots, then cut them into small pieces and in my case I have inserted Volupta with the accessory that chopped and kneaded to make them beautiful small and homogeneous. You can also use a very simple electric grinder, the important thing is to chop them into small pieces and then add the seed oil and continue mixing and chopping to create an orange cream.
At this point, whip the eggs with sugar into a bowl. In my case I emptied the Volupta in a container and placed eggs and sugar to make them assemble then once I obtained the cream there too I joined the two together in the bowl where I had stored the carrot cream. Mix gently from bottom to top.
Now add the flour, if you sieve it is better because it remains more aerated and forms less lumps, if you don't have a sieve for the flour a strainer is fine or insert it little by little at a time and not all together, stirring slowly from bottom to top that helps to incorporate air. Now free the orange peel (only the orange part, but not the white part, which becomes bitter) and add it to the mixture. Add the yeast and stir again.
Pour the cream obtained in a mold, in my case doughnut, maximum of 26cm round or square indifferent the important is that lined it. If you have intolerance problems, use baking paper or butter with flour.
Bake for about 40 minutes. Test the toothpick test if it comes out clean the cake is ready.
If you make it again let me know if you liked it?