Organic Village Carrot Cake Sandwich Recipe

Preheat the oven to 180°C.

In a first mixing bowl, combine the flour, almond flour, oats, baking powder, a pinch of cinnamon, and another pinch of salt. Chop the hazelnuts and then add them to the mixture.

Make a soft butter by microwaving it for 30 to 40 seconds, then pour it into a second mixing bowl. Add the sugar and the egg, then mix using a whisk until the ingredients are combined.

Peel and grate the carrots to add them to the mixture. Squeeze the lemon juice and then pour it into the preparation.

Combine the contents of the two bowls and mix with a spatula until you achieve a smooth dough.

On a baking sheet lined with parchment paper, place small mounds of dough, about 25g of dough for one cookie. Bake for 10 to 15 minutes. Once the small carrot cakes are baked, set aside to cool.

In a mixing bowl that has been rinsed with cold water, add the mascarpone, liquid cream, and powdered sugar. Whip everything together with an electric mixer until you achieve a firm whipped cream. Once the desired consistency is reached, add the orange zest.

To finish, take the carrot cakes and place the whipped cream in the center of two halves to form a sandwich.