Delicious carrot cake enriched with almonds and a touch of Amaretto.
Step 1 of 5: Blend the carrots with the sugar and lemon zest.
Step 2 of 5: Add the eggs, seed oil and Amaretto to the mixture.
Step 3 of 5: Add the almond flour and sifted 00 flour, together with the baking powder, mixing until everything is combined.
Step 4 of 5: Pour the mixture into a buttered and floured cake pan.
Step 5 of 5: Bake in a preheated static oven at 180°C for about 40 minutes.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten, Eggs, and Tree nuts
| Average values | Per serving139 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,950 kJ466 kcal | 1,408 kJ336 kcal |
| Fat | 32.98 g | 23.81 g |
| of which saturated fatty acids | 3.74 g | 2.7 g |
| Carbohydrates | 34.18 g | 24.68 g |
| of which sugars | 20.83 g | 15.04 g |
| Fibre | 5.46 g | 3.94 g |
| Protein | 12.85 g | 9.28 g |
| Salt | 0.18 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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