Blend the carrots with the sugar and lemon zest.
Add the eggs, seed oil and Amaretto to the mixture.
Add the almond flour and sifted 00 flour, together with the baking powder, mixing until everything is combined.
Pour the mixture into a buttered and floured cake pan.
Bake in a preheated static oven at 180°C for about 40 minutes.
Store in an airtight container for 3-4 days
Serve with whipped cream or vanilla ice cream for a perfect pairing.
Italia, Campania
| Energy (kcal) | 251.59 |
| Carbohydrates (g) | 23.36 |
| of which Sugars (g) | 14.34 |
| Fat (g) | 14.9 |
| of which Saturates (g) | 1.66 |
| Protein (g) | 9.19 |
| Fiber (g) | 3.88 |
| Sale (g) | 0.09 |
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