The carrot and almond cake reminds me of the Camille snacks I ate as a child. Homemade, it has a more genuine flavor because it’s made with freshly grated carrots and chopped almonds, which give this typical Swiss dessert a unique and unmistakable taste.
It’s a simple cake to make, great for kids, breakfast, snacks, and any occasion. The carrot and almond cake has a soft and moist consistency, just right, and is also served with a light lemon sugar glaze. And if you have any leftover almonds during the preparation of this delicious cake, try making the almond paste sweets, they are delicious.
- Difficulty: Very Easy
- Cost: Very Cheap
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 12.35 oz carrots
- 7.05 oz almonds (whole with skin)
- 5.29 oz sugar
- 2.82 oz flour (type 2 or all-purpose)
- 2 eggs
- 1 lemon (grated zest and juice)
- 1 pinch salt
- 0.28 oz baking powder (half a sachet)
Steps
Peel the carrots and grate them finely with a large-hole grater.
Place them in a bowl and add the grated lemon zest and juice.
Finely chop the almonds, skin included, using a mixer.
Add them to the carrots in the bowl and add all the other ingredients: sugar, flour, pinch of salt, eggs, and baking powder. Mix the obtained mixture well.
Grease and flour a springform pan with a diameter of 7 to 8 inches. If you use a larger one, the carrot and almond cake will be lower but just as good.
Pour the mixture into the pan and level the surface.
Preheat the oven to 338 degrees Fahrenheit, fan-assisted, and bake the carrot and almond cake for about 50 minutes.
Once cooked, wait for it to cool and remove it from the cake tin. You can also serve it with a dusting of powdered sugar or a lemon sugar glaze. Garnish it cheerfully with small sugar paste carrots.
