Ingredients: Serves 4-6: 4 carrots, 6 apricots, 1 peach, 200 g of raisins, 200 grams of flour, half-full, 4 tablespoons hazelnut cream, 100 grams of milk, 1 packet of yeast, 80 g sunflower oil, nutmeg powder, a pinch of salt. Difficulty: medium. Preparation: 1 hour. Preparation: Cut the carrots into pieces, put them in a pan to cook them, drain them when they are soft and mix.
Soak the raisins in water. In a bowl, pour the flour, eggs, mashed carrots, oil, salt, baking powder and nutmeg, mix together until a smooth mixture. Cut the peach and apricots in small cubes and add them together at one go drained. Arrange in an oven at 180 ° C for 35 minutes. Let cool 5 minutes before eating the cake.
Soak the raisins in water. In a bowl, pour the flour, eggs, mashed carrots, oil, salt, baking powder and nutmeg, mix together until a smooth mixture. Cut the peach and apricots in small cubes and add them together at one go drained. Arrange in an oven at 180 ° C for 35 minutes. Let cool 5 minutes before eating the cake.
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