The carrot cake is one of those desserts that smell of home and simplicity. Moist, soft, and full of flavor, it’s perfect for breakfast, a snack, or even as a dessert to serve at the table with a nice cup of hot tea. In this version, I wanted to focus on simplicity: just a few ingredients, all genuine, for a result that wins you over at the first bite. And then… it’s one of the smartest ways to get kids to eat carrots! I used the Bimby, but a mixer works just fine.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup granulated sugar
- 2 cups all-purpose flour
- zest of 1 lemon
- 3 cups carrots (finely grated)
- 1 cup blanched almonds
- 3/4 cup sunflower oil
- 3 eggs
- 1 packet baking powder
- 1 packet vanillin
Tools
- Mold springform pan
- Bimby
Steps
In the Bimby bowl, place 1 cup of sugar, the lemon zest, the carrots, and the almonds, and chop for 10 sec./speed 10. Bring together at the bottom with the spatula.
Add the sunflower oil, eggs, flour, baking powder, and vanillin, and mix for 15 sec./speed 5.
Transfer the mixture to the previously buttered and floured mold and bake in a hot oven for 35-40 minutes (356°F), until lightly golden.
Whether it’s to treat yourself at breakfast or to offer a healthy and delicious dessert, this carrot cake is always a good idea. Try it too and let me know if it made you fall in love just like it did with me!
🍴 Suggested Variations:
• Add chopped almonds or walnuts on top for a crunchy touch.
• Try it with a cream cheese frosting for an American ‘carrot cake’ effect.
• Replace the flour with potato starch and rice flour for a gluten-free version.
🍴 Suggested Variations:
• Add chopped almonds or walnuts on top for a crunchy touch.
• Try it with a cream cheese frosting for an American ‘carrot cake’ effect.
• Replace the flour with potato starch and rice flour for a gluten-free version.
