The queen of bakery vegetables is a perfect way to start making cakes. And even more so if we follow in the footsteps of an expert like Eva Arguiñano in this version that we bring you.

  • Ingredients for 8 people: 150g of grated carrot, 3 eggs, 75g of sugar, 45ml of cherry or kirsch liqueur, 150g of ground almonds, 22g of wheat flour and the zest of a lemon.
  • Preparation: In a large and deep container we mix the eggs with the sugar, the liquor and the zest of a lemon. We wash and peel a couple of carrots, we pass them through a fine grater (the finer, the better the cake will be) and weigh 150 grams. We add the grated carrot, the ground almond and the wheat flour. We stir until we obtain a homogeneous mass with which we fill a mold with a removable base of 18 cm. We cook in the oven, preheated to 180º C, with heat up and down, for 30 minutes. Before unmolding, it is advisable to let the cake cool in the mold. To make it even juicier, we can put the mold inside a plastic bag as we remove it from the oven. The steam that is generated inside will give it an incredible texture.


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