Carrot Cake.

DI Chiara Maci | 3 Apr 2019


Carrot cake is absolutely Bianca’s favourite.

She loves daddy’s pastry chefs ones, her grandmother’s one and the one I make with almonds.

Last night I invented a version I am super proud of.

No butter, no dried fruit. Moist, soft and fluffy.

It has to be perfected but in the meantime try to make it for breakfast J



300g of flour 00

4 eggs

200ml of water

125g seed oil

250g of carrots

220 of sugar

1 packet of baking powder

A pinch of salt


– Preheat oven at 160c.

– Peel, wash and grate carrots.

– Whip the egg yolks with electric whisks, adding water and seed oil gradually.

– Go on mixing the grated carrots, the flour sifted with baking powder and the sugar.

– Beat the whites with a pinch of salt and incorporate them stirring from bottom to top to prevent the mixture from deflating.

– Butter and flour a cake pan of 24/26cm in diameter (or you can use the chiffon cake mold, not buttered, not floured) and pour the mixture in it.

– Bake for one hour.

– Let it cool down before taking out of the oven.

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