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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, and add them in a blender with the juice of one orange and the pulp. Mix until finely shredded.
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 composure to a loaf tin.
6.
Cook for 40 min. Turn off the oven and let it rest for at least half an hour. Enjoy it!
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Tip
You can bake this as a whole cake or make it in nice single portions on a muffin tray. It can be served with fresh fruit and some Greek yoghurt. Low-Fat Option: Use half almond flour and half oat flour. Remove the yolks and use only egg whites.
Cost-saving tips