The peanut and carrot loaf is a rustic cake easy and quick to prepare, ideal for breakfast or accompanied by a sweet cream cheese.
I often bake cakes in the evening for the morning breakfast, this cake is an example. I experimented with what I had at home, playing with unusual combinations of flavors and a this really tasty loaf came out.
Simplicity is essential for me, it is no coincidence that I often and willingly try cakes that are not too elaborate and with less fat (if possible), sometimes even vegan and usually gluten-free. Buckwheat flour is perfect for this kind of cakes with a grainy and crunchy texture. Peanuts are the protagonists, use the roasted and unsalted ones, if you do not find them, buy the package of peanuts with the peel and, with a little patience, peel them trying to eat as little as possible. Otherwise you can do like me and buy them raw and toast them for a few minutes on each side in the oven. The carrot gives the right softness and makes the cake wet but not too much, so it is not dry and not greasy if eaten with your hands. If you are not a peanut lover, no problem, use the dried fruit of your choice in the same quantities.
Tips
Important: whip the egg with the sugar for at least 10 minutes to incorporate as much air as possible, it will make your cake softer.
Happy baking!
Recipe
Download the PDF
Preparation time 15 minutes
Baking time 30 minutes
Servings 10
Gluten Free
Ingredients
1 egg
1 carrot
50 gr of brown sugar
200 gr of peeled unsalted peanuts
60 gr of buckwheat flour
1 tbsp of olive oil
1 tbsp of maple syrup
8 gr of baking powder
Method
1. In a mixer, chop half of the peanuts to obtain a not too fine powder and set aside, then coarsely chop the other half
2. In a bowl, beat the egg with the sugar for 10 minutes to obtain a light and fluffy mixture
3. Add the sifted flour and baking powder and mix gently, incorporating well
4. Add all the other ingredients, stirring to mix everything
5. Bake in the oven with fan at 180 ° for 30 minutes
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