- 375g Fresh Carrots195g
- All-Purpose Flour or (145g All-Purpose Flour and 50g Almond Flour)
- 45g Starch
- 195g Granulated Sugar
- 120ml High-Quality Vegetable Oil
- 3 Large Eggs
- Zest of Oranges
- 16g Baking Powder
- A Dash of Salt
To begin, finely chop or grate the carrots.
Next, utilize a blender to create a smooth puree by blending the carrots and zest, adding vegetable oil.
Then, add the eggs and blend again with the blender.
In a separate bowl, combine sifted flour, baking powder, sugar, and salt.
After that, mix all the ingredients until a consistent mixture is obtained, and then transfer it to a baking dish.
Bake the Carrot Ciambellone for 35-40 minutes at 170°C.
Before removing the cake from the oven, check its readiness using a matchstick.