Carrot Cake



    250 g  almonds/walnuts from Bleggio
    250 g  grated carrots from Val di Gresta
    250 g sugar
    50 g ground dry biscuits
    6 eggs
    1 packet of baking powder

Separate egg whites and yolks.

Beat the yolks with the sugar (it will resemble cream consistency). 

Add the finely grated carrots. 

Add almonds, biscuit crumbs and baking powder. 

Beat the egg white into stiff peaks form and stir delicately into the mixture. 


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