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

Put carrots, pumpkin, vegetable oil, milk, juice of 1 orange into a mixer. Beat.
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.
Bake for 40 minutes at 180°C / 350°F. Sprinkle with powdered sugar.

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