Pumpkin and chocolate chips cake: so moist and fluffy!

published on 9 October, 2020 at 19:16
INGREDIENTS
2 carrots
170g pumpkin
100ml (0.46 cup) vegetable oil
50ml (0.2 cup) milk
Juice of 1 orange (50ml)
3 eggs
180g (0.75 cup) sugar
10g baking powder
230g (1.6 cups) flour (all purpose)
50g (0.5 cup) flour (almond)
Zest of 1 orange
Chocolate drops
 
METHOD
  1. Put carrots, pumpkin, vegetable oil, milk, juice of 1 orange into a mixer. Beat.
  2. Beat sugar with eggs. Add pumpkin mixture, flour, baking powder, zest and almond flour. Beat. Add chocolate drops. Mix. Pour the mixture into a mold.
  3. Bake for 40 minutes at 180°C / 350°F. Sprinkle with powdered sugar.
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