Ingredient: of Cornflour

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Cake with carrots, Amaretti and almonds


Cake with carrots, Amaretti and almonds

Author: Guido Boschetti



Total time:

60 min


1 Portions


300 g of Carrots
200 g Tipico IT’s of Amaretti
50 g of Almonds
3 Eggs
2 tbsp of Tipico IT’s sunflower seeds oil
60 g of Cornflour
100 g of Tipico IT’s 00 Flour
16 g of Yeast for sweets
Icing sugar



First of all, start cleaning the carrots: wash them under running water and peel them. Then start grating them.


In a bowl, smash the amaretti roughly and put them aside. Then, in a grinder, chop the almonds coarsely and them also aside.


In a bowl, smash the eggs, add two tablespoons of sunflower seeds oil and mix with the help of a whisk, until you obtain a spongy and fluffy mixture. Add the sifted cornflour and flour with the yeast for sweets. Mix everything well, until you obtain a smooth and homogeneous mixture without lumps.


Add step by step the amaretti and mix with the help of a spatula moving from the bottom to the top in a circular way. This will prevent your mixture to be unwhipped. Finally, add the almonds, the carrots and mix well.


Grease and flour a round tray, pour the mixture in it and bake at 180°C for about 30 minutes. Once ready, let it cool down and serve with a sprinkling of icing sugar.


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