Italian Carrot Cake (Torta di Carotta) - Untested

https://ricette.giallozafferano.it/Torta-di-Carote.html

for a 22 cm mould

Carrots 300 g, grated

Flour 200 g

Almond flour 100 g

3 eggs (180 g)

Sugar 150 g

Sunflower seed oil 150 g

Orange juice (can use lemon juice) 80 g

Orange zest to taste (or vanilla extract)

Baking powder 16 g

1 pinch of fine salt

to decorate

Flaked almonds 50 g

Powdered sugar to taste

1. To prepare the carrot cake, first grate the orange zest and set it aside. Squeeze the juice and filter it. At this point, trim the carrots and peel them.
2. Break the eggs into a bowl, add the sugar and a pinch of salt. Work with an electric whisk until you get a light and frothy consistency.
3. When the eggs are well whipped, slowly pour in the seed oil and the orange juice. Then add the grated orange zest.
4. Still with the whisks in action, add the carrots. Mix until well incorporated. Now pour the flour and the sifted yeast into a bowl and almond flour. Mix the powders together with a spoon.
5. Turn the whisk on again and incorporate the powders a little at a time. Mix with the whisk at medium speed until you obtain a smooth mixture. Then transfer it into a 22 cm mould lined with baking paper.
6. Decorate the surface with almond flakes and bake in a preheated static oven at 180° for 55 minutes. Always test with a toothpick before removing from the oven. Let it cool completely, then unmold and decorate with powdered sugar. Your carrot cake is ready to serve!

You can store the carrot cake for 2-3 days under a glass bell jar.

Alternatively, you can freeze it whole or in portions.

Advise

Instead of orange juice, you can use lemon juice, plant-based milk, or semi-skimmed milk.