Carrot cake

With the first cold snap of the year it’s important to get your fill of energy and vitamin C: this cake provides both, in its unexpected sweetness, and with its abundance of carrots, a food rich in vitamins and important nutrients and which are available to buy all the year round. The carrot cake is delicious and can be made in just a few minutes, it’s very easy, is suitable for every occasion, is great as a snack, for breakfast, when you just want something sweet – in short, it’s a classic which is always just minutes away from being enjoyed by those with a sweet tooth, and also by children who don’t always like eating vegetables. It takes just a few steps to make this cake, made even easier thanks to all our photos which eliminate any confusion or uncertainty over how to proceed – so let’s find out together how it’s done!

Separate the egg whites and beat until stiff; keep them in the fridge. Beat the egg yolks with the sugar until the mixture is white and fluffy. Add the grated carrots and lemon zest, then the hazelnuts and almonds, mixing well with a spatula. Slowly stir in the flour and baking powder, finely sifted, mixing carefully with a spatula. Finish by adding the beaten egg whites, incorporating them with the spatula with a stirring movement from the bottom up. Preheat the oven to 180°C; prepare a greased and floured mould and pour in the mixture; bake for 45 minutes or so. Turn out of the baking tin when cool, cut and serve garnished with a little icing sugar or cocoa powder to taste.