300 g of carrots 150 g of sugar 150 g coconut 100 g of melted butter 75 g flour 3 eggs, beaten zest of 1/2 lemon 1 teaspoon baking powder 2 teaspoons cinnamon 1/2 teaspoon nutmeg coffee 1 pinch of salt
1 Make carrot puree: Cook carrots in boiling water, then mash with a fork or pass them to the mix. Preheat oven.
2 Beat egg yolks and sugar until the mixture lightens. Mix flour, baking powder, melted butter and coconut. Add the mashed carrots, zests and mix. Beat the egg whites until stiff, add and mix.
3 Bake at 200-220 °C (400 °F, gas mark 6-7) for about 40 minutes.