Ingredients:
500 gr of carrots
300 grams of almonds
180 gr of granulated sugar
4 eggs
50 gr of seed oil
½ vanilla bean
1 lemon
½ sachet of baking powder
Powdered sugar to taste for coverage
Preheat the oven to 160 °C in ventilated mode. Peel and grate the carrots, put them in a tea towel and squeeze them to remove excess liquid. Finely chop the almonds, and add with the sugar, the seeds from the vanilla pod and the lemon zest. In a bowl, beat the eggs, add the oil, carrots and finally the powders, including the baking powder. Mix all the ingredients and pour the mixture into a 22/24 cm pan lined with baking paper or greased with oil. Bake for 40 minutes. When it is cold, dust the surface with icing sugar.
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