Carrot cake is one of those desserts that smell like home and simplicity. Moist, soft, and full of flavor, it’s perfect for breakfast, a snack, or even as a dessert to serve with a nice hot tea. In this version, I focused on simplicity: few ingredients, all genuine, for a result that wins you over at the first bite. And then… it’s one of the cleverest ways to get kids to eat carrots! I used a Thermomix, but a mixer works just as well.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup granulated sugar
- 2 cups all-purpose flour
- zest of 1 lemon
- 2 1/2 cups carrots
- 1 cup blanched almonds
- 2/3 cup sunflower oil
- 3 eggs
- 1 packet baking powder
- 1 packet vanillin
Tools
- Baking pan springform
- Thermomix
Steps
In the Thermomix bowl, place 1 cup sugar, lemon zest, carrots, and almonds, chop for 10 sec./speed 10. Gather at the bottom with the spatula.
Add the sunflower oil, eggs, flour, baking powder, vanillin, and mix for 15 sec./speed 5.
Transfer the mixture into the previously buttered and floured pan and bake in a preheated 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 yourself and let me know if it made you fall in love as it did with me!
🍴 Suggestions for variations:
• Add chopped almonds or walnuts on top for a crunchy touch.
• Try it with a cream cheese frosting for an “American-style” carrot cake effect.
• Replace the flour with potato starch and rice flour for a gluten-free version.
🍴 Suggestions for variations:
• Add chopped almonds or walnuts on top for a crunchy touch.
• Try it with a cream cheese frosting for an “American-style” carrot cake effect.
• Replace the flour with potato starch and rice flour for a gluten-free version.
