Ingredients for 1 cake

200 g of blend of natural flours for Mulino Marello cakes

50 g of potato starch

150 g of sugar

3 pieces of lemon juice

300 g of carrots

100 g of peeled almonds

150 g of sunflower seed oil

3 eggs

1 sachet of baking powder

Clarified butter to taste

Procedure

Preheat the oven to 180 degrees. Butter and flour a 25 cm donut mold. Combine the sugar, lemon zest, carrots and almonds in the mixer and chop. Place the mixture in a bowl and add the oil, eggs, flour, starch and yeast and mix.

Transfer the dough into the mold and bake for 35/40 minutes until lightly golden.