A place where you need to follow for what happening in world cup

Wholemeal carrot and almond cake


Not everything that surrounds us is beautiful, not everything that happens to us is beautiful, not everything we do is necessarily beautiful. Sometimes it is necessary to also deal with situations and things that we don't like, overcoming them unscathed is a great result, much easier to come out of it with a few bruises.

Sleepless, tormented nights, as always happens to me in spring. Waking up at dawn, Kindle in one hand in an attempt to make the hours that separate me from the alarm go by as quickly as possible. Spring for me is the season of torment, of internal work, of the head that doesn't stop. While waiting at night I also think about my breakfast because I am one of those people who don't leave in the morning unless after a breakfast worthy of the name. Lately, what keeps me company in the morning are the recipes of blogger friends who are also companions in everyday life between a message on Twitter/Whatsapp and a phone call (those beautiful and healthy chats like in the old days!).

This Carrot and Almond Cake it is taken from the last one Rossella's book, which I absolutely love. We risk that in the long run I will propose all Vanilla's recipes again, but I'm sure she will forgive me 😉 Jokes aside, this one in particular immediately convinced me because the carrot cake is one of those goals to be achieved that is not for nothing easy. I've done several tests, more or less successful, but this certainly became my definitive recipe right away because it has everything I like: wholemeal flour, dried fruit and carrot. The only significant variation is that I preferred to use extra virgin olive oil flavored with lemon, because with oil I can't be light and lean towards seed oil… and, I forgot, I removed the classic cheese frosting for lighten it.

Sweet dreams and good breakfast everyone 😉

Wholemeal carrot and almond cake

  • 120 g light brown sugar
  • 120 g of extra virgin olive oil flavored with lemon+
  • 3 eggs
  • 180 g of wholemeal spelled flour
  • 10 g of baking powder
  • 5 g of bicarbonate
  • 1 pinch of salt
  • 1 teaspoon of spices for pain d'spices
  • 210 g of peeled carrots
  • 100 g of blanched almonds
  • 70 g of cranberries

Take a food processor and chop the almonds, change the blade and grate the carrots. Mix and keep aside.

Emulsify the sugar and oil in the planetary mixer or using an electric whisk. Add the eggs one at a time. Sift the flour, baking powder, bicarbonate of soda and salt and add them to the egg mixture while continuing to work the dough. Turn off the planetary mixer and add the almond and carrot mixture and the blueberries roughly chopped with a knife. Take a donut mold with a diameter of 26 centimetres, buttered and floured and pour the mixture into it.

Bake in a hot oven at 160° for 45/50 minutes (do the toothpick test to see that it is well cooked). Remove from the oven, let cool and serve.

Leave A Reply

Your email address will not be published.