The carrot cake is a simple, delicious, dairy-free, and fat-free dessert, as you won’t need butter or margarine. Perfect for the little ones because it contains little sugar and flour. In short, a must-try dessert. I’ve decorated it with powdered sugar, but you can also make a glaze with water if you like. Additionally, some marzipan carrots are perfect for decoration but not essential; you can decorate with pistachio crumbs or almonds. Now let’s see how to prepare this carrot cake in the following recipe.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 4 eggs
- 5.3 oz sugar
- 8.8 oz ground almonds
- 3.5 oz flour
- 2 tbsp orange juice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 pinch salt
- 8.8 oz carrots (already cleaned)
- 12 marzipan carrots
- as needed powdered sugar
- as needed pistachios (crumbs or powder)
Tools
- 1 Electric whisk
- 1 Springform pan 10 inches
- 1 Electric grater
Steps
Start preparing your carrot cake by cleaning the carrots and grating them finely. Then place the carrots in a colander and let them drain the excess liquid.
Now separate the egg yolks from the whites and beat the whites until stiff with a pinch of salt.
Separately mix flour, almonds, baking powder, and cinnamon.
In another bowl, beat the egg yolks with the sugar for about 3-4 minutes until they have a pale and frothy consistency, then add the flour mixture one tablespoon at a time, alternating with the grated carrots and orange juice.
When you have finished the ingredients, put down the electric whisk and incorporate the beaten egg whites with a spatula, moving from top to bottom.
Then preheat the oven to static mode at 175°C (347°F)
Then “butter” the 10-inch pan, I used a non-stick spray, pour in the batter, level it, and let it bake for about 50 minutes.
After this time, perform the toothpick test and be careful because the carrot cake remains moist inside, so don’t be fooled.
At this point, let it cool completely before removing from the pan and decorating with powdered sugar, pistachio powder or crumbs, and some cute marzipan carrots.
The carrot cake is a fun idea to prepare even for Easter, as I did more than 10 years ago…. so if, like me, you have a bunny-shaped mold, a round chocolate for the bunny’s eye, and a recycled pendant with a ribbon, you can also make this adorable carrot bunny, great idea, don’t you think?
Do you like this dessert? Then check out my CARROT AND CHOCOLATE CAKE.
Saby recommends…
The carrot cake is a dessert that can also serve as a base for a tiered cake, so it can be filled with creams of your choice. Additionally, if you want to achieve an orange-colored cake, buy already ground almonds without the skin. I ground almonds with the skin, so the color is slightly darker.
