300 g carrots
250 g flour
50 g di spelt flour
50 ml skimmed milk
120 g brown sugar
80 g low-fat Greek yoghurt (0%)
1 packet baking powder
80 g Grana Padano
Zest of 1 organic hournge peel
Zubereitung
STEP 1
Peel and grate the carrots. Whisk all the ingredients together.
STEP 2
Pour the batter in a non-stick cake tin, lined with baking parchment.
Bake at 170°c for 35 minutes.
50 min
