Carrot cake and its light and wholemeal variant – Italian Cuisine


Carrot cake is a simple dessert to prepare, light and tasty, perfect for breakfast and as a snack. Here are some versions

There Carrots pie is one of the great classics among desserts for Breakfast or a snack. Light, tasty, rich in nutrients, antioxidants and vitamins and low in calories, it is perfect for "dipping" in milk or from eat dry with a fruit juice or a coffee, this delicious dessert is possible prepare at home quickly and easily.

As mentioned, the Carrots pie, is a fairly light dessert, perfect for one low-calorie diet and for all those who want to be careful of the line but don't want to give up a good sweet tasty home made.

Let's find out the recipe original with almonds to make this cake at home and then his own lightweight variants with wholemeal flour.

Toia carrot cake

Carrot cake: the recipe

Ingrediants

300 g of carrots
300 g of flour 00
100 g of almonds
150 g of granulated sugar
2 eggs
100 ml of seed oil
1 vanilla pod
20 g of baking powder

Method

To do the Carrots pie you start by cleaning and grating the carrots. It can be done with a kitchen mixer or by hand with one grater. The carrots will then be mashed well with a fork eliminate liquids which could make the cake too moist. It is therefore necessary to chop the almonds and add them to the grated and pounded carrots.

In a bowl, then, whip the eggs with the sugar until you get a light and fluffy compound and gradually add all the other ingredients, starting with the mix of carrots and almonds and continuing with the seed oil and Flour. Mix all the mixture and add the baking powder and the vanilla pod.

The mixture must be homogeneous, soft and without lumps and should be poured into a greased and floured baking pan. There cooking it is in the oven at 180 ° C for about 40 minutes. The cake should be eaten lukewarm and it must be sprinkled with icing sugar before serving.

Wholemeal carrot cake
Wholemeal carrot cake.

The light and integral variant

To make a carrot cake even lighter, digestible and rich in fiber, you can reduce the amount of sugar and use wholemeal flour. Just use 150 g of flour 00 and 150 g of wholemeal flour and use only 100 g of granulated sugar and 50 ml of extra virgin olive oil and add a egg more than the original recipe.

In this case you can do without the final dusting of powdered sugar. The light carrot cake will still have a tasty and slightly more rustic compared to the traditional one.

Our carrot cakes

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