A soft and wholesome cake made with carrots and coconut, ideal for breakfast or as a light snack. Also perfect for baby weaning.
Blend the carrots and set them aside.
Mix the eggs, fruit purée, oil and milk in a bowl.
Sift the flour and baking powder, then add the grated coconut.
Add the blended carrots to the mixture and combine everything well.
Pour the batter into a tin about 20 cm in diameter.
Bake in a preheated oven at 180°C for about 40 minutes.
Blender
Sieve
Cake tin (about 20 cm)
Store in the refrigerator in an airtight container for 2-3 days.
Ideal for breakfast, a snack or weaning. Keeps in the refrigerator for a few
Italia, Toscana
| Energy (kcal) | 199.33 |
| Carbohydrates (g) | 20.69 |
| of which sugars (g) | 4.95 |
| Fat (g) | 10.76 |
| of which saturates (g) | 3.56 |
| Protein (g) | 5.07 |
| Fibre (g) | 2.28 |
| Salt (g) | 0.27 |
