A few days ago I bought 3 lbs of carrots, they were on sale so I thought I’d make a dessert right away. The carrot bundt cake is the dessert I prepared and I must say that the result is really great. Soft for days, yet moist and delicious. In short, perfect for breakfast. Let’s see together how to prepare it in the following recipe.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 13 oz carrots
- 1 2/3 cups all-purpose flour
- 1/2 cup almond flour
- 3/4 cup granulated sugar
- 3 eggs
- 7 tbsps soft butter
- 1 tbsp baking powder (1 packet)
- 1 organic orange (juice and zest)
- to taste powdered sugar
- to taste sugar carrots (optional)
Steps
Start preparing your carrot bundt cake by peeling and washing the carrots well. After drying them, chop them into pieces and put them in a food processor. I have the MCP, but the Bimby works well too. Now wash the orange under hot water and scrub its peel well, dry it, cut it into wedges, and add it to the processor with the carrots. Then add the melted butter. Blend everything for a few minutes until you get a smooth, lump-free cream.
Now beat the eggs with the sugar separately, sift the all-purpose flour with the almond flour and baking powder, and add them to the egg mixture. At this point, leave the beaters and combine the carrot and orange mix into the batter you just made. You can mix it in using a wooden spoon or a hand whisk. Once the two mixtures are well combined, pour them into a greased 9-inch bundt pan and bake at 350°F for about 40-45 minutes.
Always do the toothpick test before taking your carrot bundt cake out of the oven. Then, let it cool, decorate with powdered sugar and sugar or marzipan carrots, and enjoy it. It’s very, very good.
Many sweet recipes with CARROTS can be found HERE.
Saby recommends…
If you decide to make the carrot bundt cake when oranges are not in season, I recommend using 2 tbsp of packaged 100% orange juice.
