250 g carrots
100 ml of Toscano PGI extra virgin olive oil
50 ml of sunflower oil
170 g of sugar
200g of semi-wholemeal flour (type 2 flour)
16 g of baking powder
A pinch of salt
The juice of 6 clementines or the juice of 1 organic orange
1 grated organic orange zest
100 g of roasted hazelnuts
Chop finely the roasted hazelnuts in a food processor, then remove them and put them aside. Peel the carrots and blend them in a food processor with 100 ml of Toscano PGI extra virgin olive oil and 50 ml of sunflower oil until you obtain a smooth mixture.
In a large bowl beat the eggs with 170 g of sugar, then add the carrot mixture, a pinch of salt, the baking powder, the clementines or orange juice and the grated orange zest. Add 200 g of semi wholemeal flour and mix well.
Butter a cake pan (24cm) and bake for 45 minutes at 180 °C (356 °F). Check it with the “toothpick test”, it must remain moist and very soft. Then remove it from the oven, let it cool and serve.