Ingredients
200 g almond flour
200 g 00 flour
3 eggs
100 g grated coconut
150 g brown sugar
300 g grated carrots
100 ml seed oil
1 sachet baking powder
1 pinch salt
Instructions
In a large bowl, beat the eggs with the sugar until frothy. Add the seed oil and continue mixing.
Sift together the 00 flour and baking powder. Then, gradually add the flour mixture to the egg mixture, mixing gently.
Add the grated carrots, coconut and almond flour, mixing carefully to distribute the ingredients evenly.
Pour the mixture into a previously buttered and floured cake tin.
Bake the cake in a preheated oven at 180°C for about 40-45 minutes, until golden on the surface.
Notes
This Coconut, Carrot and Almond Cake is ideal to serve with a light cream.
