Carrot cake
Torta di carote
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700 g of flour-150 g carrots-80 g dehydrated coconut flakes-80 grams of sugar cane-900 ml Apple juice-1 cup of oil-3 TSP of vinegar-1 and .5 packet of yeast-1 and .5 teaspoon baking soda
Melt in a pan with a little water sugar portion.
When it begins to boil, add the remaining oil and sugar and stir vigorously with a whisk until a creamy sauce of frothy (Note: quantities of sugar are not fixed, it depends on personal taste).
At this point add the carrots finely shredded coconut, and mix carefully.
Now pour the dough in flour and Apple juice at once, stirring to avoid lumps.
At the end add the baking powder, baking soda and vinegar and spread very well the ingredients with a whisk. Pour the mixture into a baking pan previously greased and floured, it is recommended that the thickness of the dough does not exceed three centimeters.
Bake for about an hour at 180° c.
(Thanks to Alessandro Cattelan)
