Description
This Italian-style carrot cake offers a moist and fluffy texture with a delicate almond flavor. Incorporating grated raw carrots and almond flour, it is a delightful, lightly sweet dessert perfect for any occasion. Finished with a hint of lemon zest and vanilla, this cake pairs wonderfully with whipped cream.
Ingredients
Scale
Dry Ingredients
- 80 g flour
- 16 g baking powder
- 250 g almond flour (or grated almonds)
- 1 pinch salt
- 220 g sugar
Wet Ingredients
- 300 g carrots (grated, raw)
- 1 teaspoon vanilla extract
- 1 lemon (untreated, grated zest only)
- 4 eggs
- 30 ml cooking oil
Instructions
- Prepare the pan: Preheat the oven to 190°C (top and bottom heat). Grease a 24 cm diameter baking pan lightly with butter and dust it with flour, or line it with baking paper for easy removal.
- Mix dry ingredients: Combine the flour and baking powder, then sift the mixture to ensure even distribution.
- Prepare carrots: Peel the carrots and either puree them in a blender or grate finely by hand for best texture.
- Combine main ingredients: In a bowl, mix the grated carrots with almond flour, salt, vanilla extract, sugar, and lemon zest thoroughly using a wooden spoon or food processor.
- Add eggs and oil: Incorporate the eggs one at a time, followed by slowly adding the cooking oil, mixing gently to maintain a light batter.
- Fold in flour mixture: Gradually fold the sifted flour and baking powder into the carrot mixture carefully with a spoon until well combined without overmixing.
- Bake the cake: Pour the batter into the prepared pan and place it on the middle rack of the preheated oven. Lower the temperature to 180°C and bake for 45 to 50 minutes. Check doneness by inserting a wooden stick near the end; it should come out clean.
- Cool and serve: Allow the cake to cool in the pan before removing. Serve plain or with whipped cream for enhanced flavor.
Notes
- This carrot cake is a traditional favorite in Italian country kitchens, celebrated for its juicy texture and subtle almond essence.
- It uses minimal flour, relying heavily on almond flour and carrots for moisture and structure.
- The recipe is straightforward, suitable for bakers of all skill levels.
- Serving with whipped cream complements the light, slightly nutty flavor perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 201.7 kcal
- Sugar: 15.4 g
- Sodium: 137.4 mg
- Fat: 10.7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.01 g
- Carbohydrates: 23.6 g
- Fiber: 2.5 g
- Protein: 5.5 g
- Cholesterol: 40.9 mg
