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Roman recipes

Carrot cake


300 grams flour
250 grams butter
300 grams sugar
4 eggs
300 grams ground hazelnuts
300 grams Maccarese minced carrots
1 baking powder sachet
A pinch of salt

Whip sugar and eggs with an electric whisk, until you get a soft cream. Add slightly melted butter but not hot, mix well. Add separately flour, ground hazelnuts, finely grated carrots, baking powder, salt and cinnamon. Grease with butter and flour a baking tin. Put into a pre-heated oven at 150 degrees for 40 minutes. Insert a toothpick into the cake, to verify the cooking. If it comes out still wet, the cake is still not cooked inside. Once it is ready, cool it and dust with icing sugar. Serve in slices.