Deep, soft and delicate, the Butter-Free Carrot and Orange Cake is a new version of a great favourite for a light yet energy-packed start to the day!
60-70'
90'
Easy

Ingredients

  • 300 g /

    Spelt Flour

  • 400 g /

    Grated Carrots

  • 200 g /

    Brown Sugar

  • 3 /

    Eggs

  • 250 ml /

    EXTRA VIRGIN OLIVE OIL WITH ORANGE FLAVOUR

    arancia Find out more
  • 1 sachet /

    Baking Powder

  • 1 /

    Orange

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Instructions

Mix the sugar and eggs to form a frothy mixture.
Add the oil and the juice and grated rind of the orange.
Add the sieved flour with the baking powder and mix until smooth and even.

Grate the carrot and pat with a tea-towel to remove excess moisture.
Add the carrots to the mixture, stirring with a spatula.

Line a cake tin 20 cm in diameter with greaseproof paper and pour in the mixture.
Bake the Butter-Free Carrot and Orange Cake at 160° for about 60 minutes in a fan oven, or at 180° for 70 minutes in a static oven.

THE CHEF:

Federica, Dolci Senza Burro

Who said you can't make a good cake or dessert without butter? Definitely not Federica Constantini; on her blog Dolci senza Burro she creates delicious things to eat, surprising us with unusual ingredients. A healthy, alternative choice that dovetails perfectly with another of her great loves: sport.