Servings:
10
INGREDIENTS
- 330 g carrots
- 100 g flour
- 100 g spelt flour
- 70 g potato starch
- 120 g raw cane sugar
- 125 g greek yogurt
- 3 eggs
- 70 g walnuts kernels
- 1 teapoon of turmeric
- 1 sachet of baking powder
- 80 ml corn oil
- For the topping
- 180 g greek yogurt
- 20 walnuts kernels
- 2 teaspoons of wildflower honey
INSTRUCTIONS
- Peel the carrots and cut them into small pieces, put them in a mixer together with the yogurt and blend everything until a smooth cream is obtained. Pour into a bowl and keep aside.
- Whip the eggs for a long time along with the sugar with the electric whisk until the volume is doubled and you get a frothy, pale yellow consistency.
- In a bowl mix the wheat flour with the spelt flour, the starch, the turmeric and the yeast. Then add about half of them, one spoonful at a time and always stirring, to the egg mixture. Mix the pureed carrots, then add the rest of the flours and finally the oil flush.
- Chop the walnuts coarsely and add them to the mixture. Mix well and pour the mixture into a 20-22 cm diameter hinge mold lined with baking paper. Bake at 170°C for 45 minutes or until the cake is cooked in the middle by testing with a toothpick. Remove from the oven and let it cool completely before removing the mold.
- Prepare the cream for the topping by carefully mixing the honey with yogurt. Place the cake in a little riser or on a serving dish, spread it with the cream and create a decoration with whole walnut kernels and a drizzle of honey.
