Italian carrot cake - Torta di carote

This recipe it's a light carrot cake perfect for breakfast or for an afternoon snack.

it's not a rich spiced cake frosted with cream cheese but in this cake carrots are the protagonists.

Ingredients for 12 cupcakes or a 23 cm cake tin:

250 gr grated carrots

80 ml sunflower oil

100 ml orange juice

200 gr icing sugar

200 gr plain flour

100 gr ground almonds

3 eggs

1 tsp baking powder

1 pinch of salt

zest of 1 orange

Preheat the oven at 180 C.

Put the grated carrots, oil and orange juice in a food processor and blitz it until you have a creamy texture.

in a bowl whisk the eggs with the sugar until pale and fluffy, add the ground almonds, the orange zest, a pinch of salt and mix well.

Add the carrot mix and, always mixing, add the flour and baking powder.

Pour the mixture into a cupcake tin and bake in the oven for about 20 minutes.