Soft carrot cake

Ingredients

• Carrots (cleaned and finely grated)300 g
• All-purpose flour (00)200 g
• Blanched almonds (ground into flour)80 g
• Medium eggs3 pieces
• Brown sugar80 g
• Sunflower oil80 ml
• Baking powder16 g

Allergens

Tree nuts, Gluten, Eggs

Method

1. Preheat the oven to 175°C (345°F) in static mode and grease a 22 cm baking pan.
2. Wash, peel, and finely grate the carrots; if they are too watery, squeeze them slightly between your hands.
3. Grind the almonds in a mixer with a tablespoon of the sugar until they become a very fine powder to ensure child safety.
4. In a large bowl, whisk the eggs with the remaining brown sugar for at least 5 minutes until the mixture is light and fluffy.
5. Slowly pour in the sunflower oil while gently mixing with a hand whisk.
6. Gradually incorporate the sifted flour and baking powder, alternating with the almond flour.
7. Finally, add the grated carrots and fold them in with a spatula using bottom-to-top movements to keep the batter airy.
8. Pour the batter into the pan and bake for 40 minutes, checking with a toothpick inserted in the center.
9. Remove from the oven and let cool completely before cutting into small pieces suitable for the child to pick up and chew.