The carrot cake is a very simple dessert to prepare and delicious, with a delicate flavor ideal for a snack or an everyday breakfast. To be honest, I thought of it to celebrate Mother’s Day. A simple dessert, but presented in this particular flower shape, it also makes it perfect for the occasion. A variant of the soft chocolate cake, always without butter and equally delicious
Mothers are our flower, those who give us life, who support us at every moment: good or bad. There is no official and universally recognized Mother’s Day cake. So there’s no better way to celebrate her than by making a cake to celebrate such an important and heartfelt occasion.
This cake is made with carrots and almond flour, very similar to the famous Camilla cake. To be honest, I wouldn’t know if it’s the original recipe, but it certainly comes very close. I took inspiration from the recipe on the Giallo Zafferano portal. I had tasted their Camilla cake at an event and was impressed by its softness as well as its goodness.
So I thought of replicating it, making some changes, and I must say that the result was very appreciated by everyone in the family. A super soft and delicious dessert, perfect for a healthy snack or everyday breakfast. I used a flower-shaped mold, but you can also make it using a regular mold or the classic dome-shaped Camilla cake mold. Curious to discover how to prepare it? Then let’s go to the kitchen together, because the super soft carrot cake will be ready in a click!
If you’re interested in other butter-free breakfast dessert recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Mother's Day
- Energy 409.65 (Kcal)
- Carbohydrates 34.74 (g) of which sugars 20.06 (g)
- Proteins 7.99 (g)
- Fat 27.23 (g) of which saturated 3.49 (g)of which unsaturated 13.86 (g)
- Fibers 3.43 (g)
- Sodium 64.01 (mg)
Indicative values for a portion of 113 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz carrots (weight of already cleaned carrots)
- 3 eggs
- 1/2 cup sugar
- 1 cup almond flour
- 3/4 cup all-purpose flour
- 6 1/2 tbsp vegetable oil
- 1 tbsp baking powder
- lemon zest (to taste)
- powdered sugar (to taste)
- butter (to taste)
- all-purpose flour (to taste)
Tools
- Blender
- Mixer
- Bowl
- Mold 9.5 inches flower shape
- Peeler
- Spatula
- Sieve
Steps
First clean the carrots: remove the ends and peel them with a peeler. Then cut them into chunks and transfer them to a blender. Then blend them and set aside. In a bowl, put the eggs with the sugar and the zest of an untreated lemon. Work everything very well with an electric mixer until you get a light and frothy mixture.
Then add the carrots and mix with a spatula with movements from bottom to top. When they are combined, also add the almond flour and subsequently the all-purpose flour and the sifted baking powder. Mix again always with the spatula and finally add the oil, always mixing until all the ingredients are well combined. Then transfer the mixture to a buttered and floured mold. If you prefer, you can also replace the butter with oil.
Bake the cake in a preheated oven at 356°F (180°C) with static function for 35 minutes. Once the cooking time has passed, take it out of the oven and let it cool. Then remove it from the mold and sprinkle with powdered sugar before serving.
Storage and Tips for Carrot Cake
The carrot cake can be stored in a cool, dry place for 2 or 3 days covered by a glass dome.
FAQs Questions and Answers for Carrot Cake
Why doesn’t the cake cook in the center?
It means it has not been in the oven long enough. To be sure, insert a toothpick in the center. If it comes out perfectly dry, it’s cooked. Otherwise, continue baking for 5 more minutes and always check with the toothpick test before removing it from the oven.
On which shelf should cakes be baked?
Cakes, like roasts, need medium cooking and temperatures for long periods. The central shelf is therefore perfect for baking these dishes in the oven.
