350g grated carrots
120 g of vergeoise
180 g flour
120 ml of sunflower oil
1 sachet of baking powder
2 orange zest
1 tablespoon of cinnamon powder
1. Preheat the oven at 180°
2. Mix the grated carrots with the vergeoise, and macerate for 30 minutes.
3. Beat the eggs with the oil.
4. Add flour, yeast, cinnamon and orange peel.
5. Add the carrot mixture and mix well.
6. Pour everything into a previously buttered mold.
7. Bake about ½ hour.
8. To taste once the cake cooled.
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