Recipe (for a cake like the one shown above):
- 1/2 a big carrot, grated;
- the peel of one orange, grated – try to cut the peel as thin as possible, avoiding the white part of the peel, which is bitter;
- 2 eggs;
- half glass of milk (soy milk can be used, or applesauce, or any other liquid of your choice);
- 100 gr. of butter OR 100 ml. sunflower oil;
- 125 gr. of sugar;
- 200 gr. of flour;
- two teaspoons of ground cinnamon;
- 1 teaspoon of ground cardamom;
- a handful of raisins, or nuts (optional)
- 15 gr. of baking powder;
- a handful of fresh mint flowers and leaves, minced (Mentha Piperita).
Mix the butter with the sugar until it’s fluffly and soft; then add the eggs and the milk. On another bowl, mix all the dry ingredients together and add them to the “wet” mix slowly, adding portions and mixing well. Cook in the oven for 40 minutes – 10 minutes at medium-high temperature to make it rise, and 30 at low temperature to finish the baking. To know if a cake is cooked, simply pinch it with a bamboo skewer – if it comes out clean, it’s done!
Orange And Carrot Cake With Mint Flowers 
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