Ingredients
- 450 ggrated carrots (about 4 big carrots)
- 250 gwhite spelt flour (or white flour type 0)
- 180 glight muscovado brown sugar
- 150 mlsunflower oil (cold pressed)
- 100 gground almond
- 15 gbaking powder
- 4eggs
- 1orange (with edible peel)
- 1 teaspoonground ginger
- 1/2 teaspoonground cinnamon
- 1 pinchtable salt
Preparation
– cut the carrots into small rounds and grate them by using a food processor;
– separate the egg whites form the yolks in two distinct bowls;
– add the sugar and the fresh orange juice to the yolks, and whip until you get a frothy cream;
– now add the grated carrots and mix well till they amalgamates with egg cream;
– take the bowl with the egg whites, add a pinch of salt and whip them until stiff;
– take another large bowl and sift the flour, baking powder onto it;
– add the ground almond, the ground ginger and cinnamon, the grated zest of the orange and mix well;
– now pour the cream you made with the carrots and the yolks onto the flours, and fold gently till you get a smooth dough;
– pour gently the oil and mix well till it gets absorbed completely;
– now pour the whites and fold gently to incorporate them in the dough;
– pour the obtained cake dough onto a greased baking trays from small-cakes, filling each slots by 2/3 only;
– bake at 160 degrees for about 20 minutes;
