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Light carrot cake without eggs
Preparation
50 min
Difficulty
Easy
Servings
8
Preparation
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 baking paper.
Cook in the oven at 175° for 25’-30’.
Ingredients
- All-purpose Flour (type 00) 250g
- Sugar 150g
- Sunflower oil or Extra virgin olive oil 6 Tbsp
- Baking powder 1 Tbsp
- The peel of 1 Carrot
- Carrot juice 150 ml
- Water 100ml
- 1 pinch of Salt
