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Panizzi Passito di Toscana IGT

Carrot pie

Separate the yolks from the whites and whip the yolks with the sugar in a large bowl. Whisk the egg whites with 2 drops of lemon.

Add the almond flower and the chopped almonds to the egg yolk batter then add the egg whites until stiffs, the grated zest of lemons, the grated carrots and the baking powder.

Mix the batter well, pour it into a buttered cake pan and cook it at 180 ℃ for 45’. Sprinkle with sugar and serve with whole sweet yogurt.

Ingredients: 250 g of almond flour, 150g of coarsely chopped almonds, 450 g of carrots, 250 g of sugar, 2 lemons, butter, 1 bag of baking powder.