Everyone surely knows the carrot and almond cake, perhaps the most popular pantry cake! For me, it is certainly a truly soft, fragrant, and genuine dessert, and for its simplicity, it is perfect for breakfast or a snack for the whole family! As always, I offer it to you in an alternative version, which is even quicker, as it can be prepared in just a few minutes by putting everything in a food processor, and even more delicious, even though it is completely sugar-free, except for the natural sugars from the dates added to the dough! You know me by now, I always try, where possible, to lighten all my preparations and also satisfy those with particular dietary needs. Moreover, there is no butter in this recipe, but plenty of good fats from nuts, almonds, and cashews, and only almond flour. Overall, it is a healthier cake but also definitely richer, as you will find a handful of raisins in the batter along with everything else, so I warn you, it is highly indulgent and addictive! Thanks to this delicious batter, it will remain soft and moist for several days, if you can resist not eating it all at once! Its softness, along with its fragrance, will win you over at the first bite!
If you like carrots, you absolutely must try these sweet and savory proposals as well:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 20 Ø mold
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients:
- 10.5 oz carrots (raw)
- 4 eggs
- 5.3 oz almond flour
- 2 tbsp peanut oil
- 1.8 oz dates (pitted and rehydrated in hot water)
- 1.4 oz cashews
- 1.1 oz raisins
- 1 packet baking powder
- 1 tbsp ground cinnamon (leveled)
- 1 pinch salt
Tools:
- 1 Food processor
- 1 Bowl
- 1 Ladle
- 1 Peeler
- 1 Knife
- 1 Mold
- 1 Parchment paper
Steps:
First, wash and trim the carrots, then peel them with a peeler. Place them in a food processor and chop finely (fig. 1).
Then add the eggs and oil in a stream (fig. 2). Also add the dates previously rehydrated in hot water and well-squeezed, almond flour, sifted baking powder, cinnamon, and a pinch of salt (fig. 3).
Blend in pulses until you obtain a coarse but homogeneous mixture. Transfer it into a large bowl and also add the previously chopped cashews and the raisins softened in warm water and well-squeezed (fig. 4). Mix with a ladle or spatula and transfer the mixture into a mold lined on the sides with moistened and well-squeezed parchment paper, then level it (fig. 5).
Bake in a preheated oven at 356°F for about 40 minutes, but always rely on the toothpick test. Turn off, take out of the oven, and let it cool before unmolding the cake (fig. 6).
Since the cake is sugar-free, you can simply dust the surface with powdered sugar, but I assure you it is just as enjoyable without.
And voilà… your carrot, almond, and date cake is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉 You can store the carrot, almond, and date cake in a dry place inside a glass dome or airtight container for a maximum of 2-3 days.
Advice, notes, variations, and tips
🟣 If you don’t like dates, you can replace them with the equivalent weight in dried prunes or 80 grams of dried cranberries. Instead of cashews, you could add chopped walnuts or hazelnuts.
