Ingredients for a 20 cm pan:
300 g of carrots
10 ml of milk
100 g of corn flour
100 g 00 flour
100 g of vanilla Greek yogurt
1 sachet of yeast
100 g of granulated sugar
3 tablespoons of olive oil
powdered sugar for decoration
Peel the carrots and boil them for 15 minutes, as soon as they have cooled, blend them with the milk to create a cream. Put the carrot smoothie with sugar and vanilla Greek yogurt in a bowl, mix.
Add the two flours, the yeast and the olive oil, mix until a homogeneous mixture is obtained. Pour the mixture into a cake pan lined with baking paper.
Bake the carrot cake and Greek yogurt for 45 minutes at 180 °, do the toothpick test, turn off and let it cool. when cold, sprinkle with icing sugar.
Another delicious carrot cake click HERE
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