The carrot cake is, in my opinion, one of the simplest and most delicious cakes. Personally, I love adding a mix of chopped almonds and walnuts, but you can also omit it: it’s still a simple, delicious cake rich in vitamins, perfect to serve at breakfast, as a snack, or a treat.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/2 cups carrots
- 3/4 cup sugar
- 2 1/2 tbsps potato starch
- 2 eggs
- 1/4 cup walnuts
- 1/4 cup almonds
- 1/2 cup sunflower oil
- 1 1/2 packet baking powder
- to taste powdered sugar
Preparation
To prepare the carrot cake, start by washing and peeling the carrots. Cut them into pieces and finely chop them in a mixer or food processor.
In a large bowl, pour the eggs with the sugar and beat with a mixer until you get a frothy mixture. Then add the flour, starch, and baking powder, continuing to mix. Gradually incorporate the oil while the beaters are running until you obtain a smooth batter.
Finely chop the almonds and walnuts in the mixer, then add them to the batter along with the carrots. Gently mix with a spatula to combine all the ingredients well.
Butter and flour a 9-inch round pan, pour the batter into it, and bake in a preheated static oven at 350°F for about 35 minutes.
Remove from the oven and let it cool completely before dusting with powdered sugar, or decorate with lemon glaze. Alternatively, enjoy it as it is.
Tips and Storage
You can add an extra aromatic touch by adding some grated orange zest or a pinch of cinnamon.
The carrot cake keeps for 3-4 days if stored away from drafts.
Other recipes:
Sicilian Almond Donuts
Melting Brisee Roll
Pasta with Radicchio and Walnuts
