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Flourless carrot and pistachio cakes (gluten free)

london bakes
  • minutes
  • Serves 24

INGREDIENTS

2

Carrots, smallish

1/4 tsp

Ginger

2

Eggs, medium

1/4 tsp

Vanilla bean paste

1/2 tsp

Vanilla extract or vanilla bean paste

100 g

(a very scant 1/2 cup) demerara sugar

1/2 tsp

Baking powder

2 tsp

Icing sugar

1/4 tsp

Nutmeg

1 pinch

Salt

80 milliliters

Olive oil, extra virgin

65 g

Almonds, ground

100 g

Pistachios, ground

150g (3/4 cup) mascarpone (homemade or otherwise)