Eggless carrot cake

  • All-purpose flour 250 g
  • Sugar 150 g
  • Sunflower oil or Extra virgin olive oil 6 tbsp 
  • Baking powder 1 tbsp
  • The peel of 1 carrot 
  • Carrot juice 150 ml 
  • Water 100 ml 
  • 1 pinch of salt

100% organic carrot. Not from concentrate. No additives, no sugar added.

Italian organic sunflower oil

Mix all the liquids with the sugar. Sift the flour with the baking powder apart and then add the mixed liquids very slowly.
Once the dough is ready, put it in a square mold of 20 cm previously covered with parchemin paper.
Cook in the oven at 350° for 25 to 30 minutes.


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