Carrot and Almond Cake Recipe - Torta di Carote e Mandorle

Carrot and Almond Cake - Torta di Carote e Mandorle
The Italian Way!

Ingredients:
400gr of Carrots
250gr of Sugar
100gr of Ground Almonds
50gr of Flaked Almonds
300gr of Self-Raising Flour
100gr of Vegetable Oil
100 gr of Milk
3 Eggs
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Pre-heat your oven at 180°, fan mode.

Clean you carrots and cut them into chunks: put them in a food processor and chop them until they become a nice and fine mixture.
Put it in a bowl and add the almonds, both grated and flaked: mix everything until all is well combined.

In another bowl place the eggs (whole) and the sugar: as usual whisk them until it becomes a fluffy and clear cream. Then you can add the vegetable oil: is really important that at this stage you mix it very well, as the oil and eggs don't separate any more (as when you prepare a home made mayo!).
Then add the milk and again mix it very well (eggs+sugar+oil+milk will take around 10 mins): then sift in to it the flour, making sure that you incorporate it quite slowly and without having any lumps.

Then you can pour the egg mixture into the carrot and almond bowl and mix it well.

Put your cake mixture in a tin, I normally use a rectangular one as I like to cut it into squares (the cake is quite moist in the middle, and I find easier to eat it) covered with greased paper.

Bake in the oven for about 45-50 minutes, or until the surface is golden and crispy.
When it's cooked, let it cool down in on a rack, leave it in the tin until is completely set.
Cut it into squares and it's ready to be served.

As per my family recipe, we don't put any frosting on it, but if you like you can always ad your favourite one.

I might try some sugar glaze the next time I will make it! Enjoy!

Ciao!