If you are looking for an easy and quick recipe, the carrot cake without almonds is soft and delicious. Trust me, even if you don’t like carrots, you will like this recipe, it’s easy and quick to make, and the result is always perfect.
This carrot-based cake can be made in the form of a loaf, bundt cake, muffins, or small bundt cakes. Do the toothpick test after 30 minutes to check the doneness.
If you like recipes with fruits and vegetables, you absolutely have to try
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 322.52 (Kcal)
- Carbohydrates 52.64 (g) of which sugars 30.83 (g)
- Proteins 4.74 (g)
- Fat 12.04 (g) of which saturated 1.56 (g)of which unsaturated 9.78 (g)
- Fibers 1.92 (g)
- Sodium 116.72 (mg)
Indicative values for a portion of 90 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 for 1 cake with a diameter of 18/20 cm
- 9 oz carrots
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup sunflower oil
- to taste lemon zest
- 1 packet baking powder
- to taste salt
- 1 egg
Tools:
- 1 Grater
- 1 Food Processor
- 1 Bowl
- 1 Pan , with an 18 cm springform closure
Preparation
In this recipe, I use few ingredients, avoiding almond flour or butter for a lighter result. The indicated dose is for a cake with an 18/20 cm diameter. For a 24 cm cake, you just need to double the ingredients.
Let’s start the preparation of the carrot cake by grating the carrots, a tedious but essential task that you cannot speed up with a food processor or blender.
Often carrots have a lot of water and moisture. For a better result, if you’re not in a hurry, you can leave the grated carrots in the fridge for a day, this way they will dry out and lose excess moisture.
Put them in a food processor and add the egg and oil and blend until you get a thick and homogeneous mixture.
Pour the mixture into a bowl and add the sugar, sifted flour, lemon zest, and the packet of baking powder.
Mix the batter well to avoid lumps.
Preheat the oven to 350°F in static mode. If you want to use the oven in ventilated mode, lower it to 320°F.
Grease the mold well and then flour it. If you’re in a hurry, you can also use parchment paper.
The cake is done when it becomes solid, the cracks that form are dry, and the color is hazel. It will take about 35 minutes.
Let it cool and place it in a cake dome to keep it soft and crumbly for up to a week.
Dust with powdered sugar directly on the plate where you will serve it. If you don’t consume the carrot cake immediately, I recommend not sprinkling the entire cake with powdered sugar because in contact with the batter, it might be absorbed and lose its snow-like effect.
Your carrot cake without almonds is ready!
Plating Tips:
Dust the carrot cake with powdered sugar and serve simply and elegantly. If you want original shapes, you can try making small bundt cakes by greasing the appropriate mold or creating small cupcakes.
Wine Pairing for Carrot Cake:
I recommend a fortified wine that complements the soft and delicate taste of the cake, perhaps with some bubbles. If you want to opt for a white wine, you can serve a Moscato D’Asti, but if you prefer a red version, I suggest a Sangue di Giuda.
