Torta di Carote
When I think of carrot cake, I automatically think of the American version with walnuts and raisins and topped with cream cheese frosting. This is a lighter, more refined version with the optional addition of chunks of almonds and chocolate.
250g peeled and grated carrots
230g brown sugar
100g sunflower seed oil
2 teaspoons of baking powder
2 teaspoons of cinnamon
pinch of salt
optional: handful of toasted and chopped almonds, semi-sweet chocolate chunks/chips
1. Preheat the oven to 170° C.
2. Mix the flour, baking powder, and brown sugar in a medium-sized bowl. Add the eggs and a pinch of salt and beat in lightly. Then add the oil and cinnamon and mix well. Stir in the carrots and, if using, the chopped almonds and chocolate chunks. Line a cake pan with parchment paper and pour in the mixture.
3. Bake in the preheated oven for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool before serving.