Carrot cake (carrot pudding, bah)

Yes, yes, it's true: carrot cake (or carrot pudding, in Creole) is not a particularly Argentine recipe. It's true. But it's rich, simple and everyone likes it, so he deserved his space. If it sounds weird to you that carrot be the protagonist of a pudding, because you associate it with salty recipes, you're going to get a surprise. The texture and taste that it brings to the preparation is not compared. Trust me.

In addition, as the idea is that we move towards an increasingly healthy diet, with real products rich in nutrients, today we bring you a healthy version of this carrot cake. Are you still hesitating? Do it, and you're going to agree. Shall we go?

Ingredients

• 100 g wholemeal flour

• 50 g oatmeal

• 200 g carrot (more or less, 1 medium unit)

• 2 eggs

• 50 g sugar mass (if you do not have sugar)eacute; s, common use, but it's not the same!)

• ½ cup of milk (whole, skim or vegetable, whichever you prefer!)

• 3 tablespoons of oil (coconut, olive, corn, sunflower)

• 1 tablespoon of baking powder

• Vanilla essence

• A handful of nuts (to taste!)

Preparation (it's so easy you can't believe it)

1. Rip the carrot and reserve.

2. Blend or process all ingredientsexcept carrots and walnuts.

3. Once smoothed, add the carrot. You can leave it like this or process it a little more so that it gets lost in the preparation (if you leave it grated, it will feel more).

4. Add chopped nuts to the mixture (you can cut them by hand too). You can add a few whole ones above to decorate.

5. Place the preparation in a pudding pan with a little oil and cook in the oven over medium-low heat. It takes about 30 to 35 minutes. To find out if it's ready, puncture it with a knife. It has to come clean.

Now an important point - let it cool! Then you'll be able to easily remove it and enjoy it along with some rich mattes. Tell us how you got out!