One of the things we like best about Carrots pie is that it is one of the best ways to eat carrots. Yes, one of the freshest and sweetest vegetables of spring, capable of transforming each dessert into a triumph of crunchiness and taste. Our stylist Beatrice Prada he pureed the new carrots in the mixer, transforming them into an unmissable cake.
Here is his recipe, photographed by Giandomenico Frassi.

Carrot cake: the recipe

Ingredients for the cake

400 g clean new carrots

150 g brown sugar

125 g 00 flour

100 g almond flour

1 teaspoon of yeast

1 teaspoon of baking soda

125 ml sunflower oil

70 g yogurt

2 eggs

Ingredients for the topping

250 g Greek yogurt

50 g cream

50 g icing sugar

Method:

Preheat the oven to 180 degrees and line a 22 cm diameter baking tray with parchment paper. Finely blend the carrots in the mixer, pour them into a large bowl, add the flour, baking powder, baking soda, oil, sugar, eggs, yogurt and mix very well, until the mixture is creamy and homogeneous.

Pour the mixture into the pan and cook for about 45/50 minutes, then leave to cool. To prepare the cream, whip the cream with the sugar and gently add the yogurt.

When the cake has cooled, cover it with cream.

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