Carrot cake revolution

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Rose-and-almond-cakeThis originally Italian carrot and almond cake is a big hit! Moist and delicious!

Ingredients: 300 g ground almonds, 300 g carrots, 100 g flour, 200 g brown sugar, 1 packet vanilla sugar, 3 teaspoons of baking flour, 90 ml oil or butter, 4 tbsp rum, 4 eggs, 1 orange, 2-3 tbsp rose water (optional)

Methods: Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.

Place the orange in the bowl of a food processor and process until finely chopped. Add the butter, sugar and eggs and process until well combined. Add the grated carrot, flour, almond meal and baking powder and process to combine.

Pour the mixture into the prepared pan. Top with flaked almonds. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside for 1 hour to cool. Cut into wedges and serve with cream or powdered sugar, or roughly smashed pistachios or cover with powdered rose petals.Orange-Almond-Cake-GF-600x450

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