To start the week at its best, today we prepare the carrot cake with the 1 kg flour 00. Divella, for a sweet breakfast or a tea time!
Clean and finely grate the carrots or, if you prefer to do it faster, chop them with a mixer. Blend the almonds until they are reduced to flour.
To avoid that the cake remains too liquid, pass the carrots with a colander crushing them before putting them in the dough: it will remove, so the water!
In a bowl, whisk the eggs with the sugar, until obtaining a nice light and frothy cream.
Add slowly, all the ingredients. Start with carrots and oil, then continue with the sifted flour, the sifted yeast, almond flour and vanillin.
Mix well, then pour the mixture into a pan of about 22 cm previously greased and floured. Bake at 180 degrees for about 40 minutes.
Take out the carrot cake and let it cool before turning it into shape and serving it.