Preparation Method
First prepare the carrots
Peel the carrots, cut them into pieces, and blend them with the vegetable oil until you obtain a smooth puree.
Whip the eggs
In a large bowl, beat the eggs with the sugar using an electric mixer until the mixture becomes light, fluffy, and pale in color.
Add the flavor base
Stir the carrot puree into the egg mixture. Add the grated zest and strained juice of the lemon and the two oranges. Mix well until everything is fully combined.
Add the dry ingredients
Sift together the flour, potato starch, and baking powder. Gradually add them to the mixture, stirring gently with a spatula or mixing on low speed until the batter becomes smooth and uniform.
Bake the cake
Pour the batter into a greased and floured 24 centimeter cake pan. Bake in a preheated static oven at 180 degrees Celsius for about 45 to 50 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
Cool and finish
Let the cake cool slightly in the pan, then transfer it to a serving plate. Once completely cooled, dust the top with powdered sugar.
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