Business Private

Carrot and Orange Cake

Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
45-50 Minutes


For a 20/22 cm diameter cake tin

200 g Universal flour mix glutenfree
250 g Carrots
200 g Sugar
80 g Erythritol (alternatively honey)
100 g Mandorle pelate Bio
3 Eggs
1 Orange, juice and zest
150 ml Vegetable oil
8 g Baking powder
q.s. Salt


  1. Peel and cut the carrots into small pieces. Put the carrots in a blender with the oil and blend until smooth.
  2. In a bowl, mix the eggs with the sugar until tripled in volume. Add the carrot and oil mixture. Sift the flours and add them to the mixture along with the baking powder. Add the juice and grated zest of the orange. Mix everything until smooth and without lumps. Add the chopped almonds and mix well.
  3. Pour the batter into a 20/22 cm diameter cake tin, previously lined with damp and squeezed parchment paper to prevent sticking.
  4. Bake at 170°C for about 45-50 minutes (it is advisable to do the toothpick test!). Let the cake cool before serving.

Tip: Do not open the oven during baking until the last 5 minutes to prevent the cake from collapsing.

In collaboration with @dolceincucina_

Mandorle pelate Bio
Le mandorle pelate provenienti dalla coltivazione biologica del Molino Merano sono ideali per la cottura al forno o come spuntino salutare per una pausa. Grazie alle sue proprietà, la mandorla era apprezzata già nel Medioevo. Oltre a proteine di alta qualità e grassi vegetali con acidi grassi insaturi, la mandorla contiene anche numerose vitamine e minerali.

250 g