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Carrots mini cakes and a postcard from Sardinia

carrots mini cakeHallo world, here I am after a long period spent in Italy, enjoying good food and staying with nice people. I spent my holidays in Sardinia, an incredible spot of land and rocks in the heart of the Mediterranean Sea. I really hope that my words are good enough to describe you the wild beauty of this place, where rolling hills become fearful rocks overhanging the sea, where the waves and the Maestrale (the North-West wind) sing together thousands of different lullabies for your soul, where the trees are carved by the wind and become nature works of art . Everyone has been here: the Phoenicians, the Romans, the Saracens, the Spanish… and they all tried to conquer the island but no one has really succeeded in doing this. They came, took something, left something, but nobody has been able to tame the spirit of this land and these people, which has millions of different colors like its sea. I invite you to visit the island, go beyond the luxurious resorts and the beautiful yachts and lose yourself in the beauty that surrounds you in every corner. If you don’t trust me, here are few pictures…

sardinia trees sea and wind

Trees  carved by the wind

Sardinia Orosei Gulf

Incredible blue waters in the Gulf of Orosei

Sardinia La Caletta

Between sky and sea

Going back to the recipe, when you come home after a great holiday like this, you need a sort of “comfort food” and I choose to cook this carrots mini cakes, so similar to the snack I ate as a child. They are soft, not too much sweet and perfect with a cup of tea! Hope you’ll enjoy them!


– 300 g of flour

– a pinch of salt

– 15 g of baking powder

– 200 g of grated carrots

– 2 eggs

– 90 g of corn oil

– 100 g of milk

– 60 g of ground almonds

Sift the flour with the baking powder and a pinch of salt. Whisk the eggs with the sugar, then add the grated carrots, the corn oil, the milk, the sifted flour and the ground almonds stirring well and carefully after every addiction. Pour the mixture into the molds and cook for 30 minutes in preheated oven at 180°c (356°F). When they are cold sprinkle with icing sugar. Enjoy!

carrots mini cakes

2 Comments Post a comment
  1. Beautiful photos. Cute little cakes.

    4 October 2012

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