Whole Carrot and Orange Cake
This whole carrot and orange cake is a gluten-free recipe that is easy to prepare and deliciously flavored. The whole carrots and orange give it a unique texture and rich flavor. Perfect for a healthy snack or a light dessert.
Ingrédients pour 4 parts
- 3 eggs
- 250 g. sugar
- 150 g. powdered sugar
- 50 ml. olive oil
- 50 g. noisettes
- 1 carrot
- 1 orange
- 1 tea s. lemon juice
- 5 g. baking soda
Ustensiles
- blender
- bowl
- cake mold
- oven
Préparation
-
Bring 50 cl of water to a boil and pour it immediately over the washed orange and carrot.
-
Remove the stem of the orange and cut it into 8 pieces, without peeling it. Remove the ends of the carrot and grate it, without peeling it.
-
Place the orange quarters in a blender with 2 whole eggs, 1 egg yolk (reserve the egg whites) and the sugar and oil. Pulse until you get a smooth mixture.
-
Add the oat flakes and baking soda, then pulse again to incorporate them. Transfer to a bowl and add the hazelnuts and carrot.
-
Mix and pour into a 24 cm diameter lined mold (or a cake pan). Bake for 35 minutes at 175°C (th. 5-6) static heat. Let cool.
-
Before serving, mix the lemon juice with the remaining egg white and powdered sugar. Spread over the surface of the cake and sprinkle with the remaining hazelnuts.