CCC Cake (Carrots Coconut Chocolate)

200 g of 00 flour

100g coconut flour

120 g of sugar

150 g of carrots

100g chopped white chocolate

100 g sunflower seed oil

3 eggs

1 sachet of baking powder

a pinch of salt

• Peel and grate the carrots. In a planetary mixer (or with an electric whisk) beat the eggs with the sugar and salt.
• Lower the speed and add the seed oil, flours and yeast.
• Add the carrots and chocolate and mix well.
• Oil and flour a 22 cm cake tin. Pour the mixture and bake at 180° for about 35 minutes.
• Remove from the oven, let cool and sprinkle with powdered sugar. If you want to print the carrot design, use a cookie cutter/mold by pressing on the surface.