Carrot Cake in 2 versions (mini&maxi)

Nothing beats a classic carrot cake – this one has a touch of orange and almonds. Cristina made this cake in 2 versions: mini-cakes and the classic “torta”. 


250 gr carrots
200 gr sugar
200 gr flour 
80 gr almond, finely chopped 
150 ml vegetable oil
3 eggs
1 orange (we need the zest and the juice)
16 gr baking powder 
A pinch of salt 


Clean, peel and grate the carrots. Put them in a food mixer together with the vegetable oil. The mixture must have the consistency of a cream. 

In a bowl beat the eggs together with the sugar, then add the chopped almonds and the flour. Add the orange zest and juice. Then, add the carrots cream and the baking powder. 

Bake the cake at 180* for 45/50 minutes. If you want to make the mini-cakes, bake them for just 20 minutes st 180*.