Serves 8–10 • Prep 15 mins • Cook 45 mins
Ingredients
300 g carrots, peeled and grated
60 g almond meal
300 g 00 flour or all purpose (plain) flour
200 g castor sugar
1 1⁄2 teaspoons baking powder pinch of salt
90 g extra virgin olive oil 3 eggs, free range 20 g shaved almonds icing sugar, to dust
Preparation
1. Preheat oven to 180°C (350°F). Grease and line a 22 cm (13 in) pie dish or 20 cm (12 in) round cake tin.
2. Sieve and mix all dry ingredients into a large bowl, then add carrots, oil and stir in one egg at the time. Stir until all is well combined.
3. Pour the mix into the baking tin, sprinkle the shaved almonds over the top and bake in the oven for 45 minutes, until a skewer inserted comes out clean.
4. Allow to cool, dust with icing sugar and serve.
