The carrot cake is a delicious dessert with a bright orange color, for me, already beautiful to look at. A colorful preparation that brings joy and captivates both adults and children.
I made it without butter but with oil and with the addition of chopped almonds.
Shall we prepare it together? Let’s get to work.
If you love simple desserts and those with fruit, also check out these other recipes right below. Just click on the red writings below: ⬇️
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see the ingredients we need to prepare the recipe
- 13.4 oz carrots
- 1.1 cups flour
- 0.5 cups almond flour (which I prepare myself)
- 0.5 cups potato starch
- 0.5 cups vegetable oil
- 7 tbsp sugar (I use 60 grams)
- 3 eggs
- orange zest (grated + a few drops of orange essence)
- 1 pinch fine salt
- 1 packet baking powder
- 1 pinch ground cinnamon (optional)
Tools
An electric whisk, a bowl, a 9-inch cake pan
Steps
Take the carrots, peel them, and cut them into pieces. Put them in a blender with the oil and blend. You need to get a smooth and creamy puree. Once ready, set it aside.
If you don’t have almond flour, do as I do, take the almonds and blend them until they are a fine grain like flour.
In a bowl, start beating the 3 eggs with the sugar and a pinch of salt until they are nice and frothy.
Now take the carrot puree and add it to the beaten eggs and mix with the whisk or a fork. Also, add the grated orange zest.
Separately, mix together the potato starch, flour, almond flour, and the packet of sifted baking powder. After thoroughly mixing the flours together, incorporate these powders into the rest of the batter. Gradually, without forming lumps, continue mixing with the whisk or fork.
Now butter and flour a 9-inch pan or line it with parchment paper, and once the batter is poured, bake it.
Bake the cake in a preheated static oven, at 350°F for about 40 minutes.Always do the toothpick test before turning off the oven.
I just have to wish you bon appétit.
Storing the Carrot Cake
This delicious dessert can be stored in the refrigerator for up to 3 days.
The carrot cake has a fairly moist batter, so it is preferable to keep it cool to prevent spoilage.
FAQ (Frequently Asked Questions)
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