Time: 45 minuti
Difficulty: Facile

How I loved camille as a child! The color, the taste of hazelnuts and the softness of the dough.
This simple and healthy recipe will surely succeed, and you can enrich it with white or dark chocolate drops.
Features:
Carrots are in September season, but the vegetable originating from the Mediterranean area, now grown in greenhouses is available all year round.
They consist mainly of water, with a high glycemic index, and recommended for munching as an appetizer because, thanks to their fiber intake, they help to give a sense of satiety and promote digestion.
They contain beta-carotene that can counteract cellular aging and, thanks to it, our body is able to synthesize vitamin A, important for the proper functioning of the visual process and for the health of bones and skin.
Historical background:
The first form of cultivation seems to have occurred in Afghanistan and that the color of these fleshy roots was purple or yellow, in the first case due to the content of anthocyanins. These, starting from the seventeenth century, were replaced by orange carrots, rich in carotenoids, which are still on the market today.
Notes:
Cooking the carrot helps the absorption of beta-carotene, since it degrades the cell walls in which it is trapped. In addition, the absorption of this compound, since being fat soluble it is necessary that it dissolves in a fat matrix, for example, seasoned with a drizzle of EVO oil.

Time: 45 minutes plus cooking
Difficulty: Easy

Ingredients for 6 people
3 eggs
160 g sugar
200 g prepared for cakes and biscuits Molino dalla Giovanna
150 g fine rice flour
200 g finely chopped or grated carrots
100 oil from sunflower seeds
16 g gluten-free baking powder
60 g gluten-free hazelnut flour
1 berry of bourbon vanilla
gluten-free powdered sugar for dusting

Proceeding
Wash the carrots under plenty of running water, remove the peel with a potato peeler and grate finely. Put in a sieve with a thick mesh and with a spoon gently squeeze so remove part of their liquid.
Pour the eggs into a bowl and work with electric whisks, add the sugar, then mix well the ingredients. Cut the vanilla bean lengthwise and extract the seeds, scraping with a small knife and add to the mixture.
In a separate bowl, mix the yeast, mix, rice flour and hazelnut flour and mix with a spoon. Operate the whips and add the powders one spoon at a time. Finally, pour the oil and continue with the whips until you have a thick and homogeneous dough. Add the grated carrots, mixing gently with a spatula to mix all the ingredients. Grease and line an opening circle cake tin with a diameter of 24 cm, then pour the dough obtained, gently leveling the surface with a spatula. Bake in a preheated oven at 180 ºC for 40 minutes, after the necessary time, check the cooking with a toothpick, putting it in the center of the cake: if, removing it, it will be moist then the cake will need a few more minutes of cooking, otherwise it will be ready. Allow to cool completely in the mould, unmold and finally complete your carrot cake with a dusting of icing sugar.