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A classic Italian school dessert. A dish to still be enjoyed in moderation, however, with a healthy twist on the ingredients.
1.
Preheat your oven to 338°F (170°C).
2.
Peel the carrots, cut them into pieces or shred them. If cutting, add them in a blender with the juice of one orange. If shredding, just mix together with the orange juice.
3.
In two bowls separate the white part from the yolk of your eggs. With a pinch of salt, whip the whites until stiff.
4.
Add the flour, the baking powder, the orange zest, the almond milk, the honey, and the vanilla protein to the yolks and mix well.
5.
Combine the two mixture and add the mixture to a loaf tin.
6.
Cook for 40 min. Turn off the oven and let it rest for at least half an hour.
7.
Serve with greek yoghurt and berries.
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Storage information
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let chilled slices come to room temperature before serving for the best texture. Freeze individual slices wrapped well in baking paper and placed in a freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature.
Tip
You can bake this as a whole cake or make it in nice single portions on a muffin tray. Lower fat: Almond flour is naturally high in fat, so replace up to 75g with oat flour or wholemeal flour. The texture will become slightly lighter and less moist.
Cost-saving tips
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