Light carrot cake without eggs
All-purpose Flour (type 00) 250g
Sunflower oil or Extra virgin olive oil 6 Tbsp
Baking powder 1 Tbsp
The peel of 1 Carrot
Carrot juice 150ml
1 pinch of Salt
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’.
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