Preparation time: 25 mins  |  Oven time: 20 minutes at 180°C  |  Serves: 6 - 8 people

INGREDIENTS:

  • 450 g carrot puree
  • 6 eggs
  • 300 g of sugar
  • 75 g self-raising flour
  • ½ lemon zest
  • Sugar for sprinkling
  • Butter for greasing
  • Tracing paper

PREPARATION:

Preheat the oven to 180ºC.

Line a tray with parchment paper and grease it with butter and set aside.

In a pan with water, cook the carrots for 10 minutes. Remove the water and reduce to puree.

In a bowl, beat the eggs with the sugar. Add the flour with the yeast and beat some more.

Add the lemon zest and carrot puree and beat everything very well. Pour the dough onto the tray and bake for 20 minutes.

Sprinkle with sugar, roll into a pie shape and remove the paper. Sprinkle with powdered sugar. Let cool and serve.