The Carrot, Almond, and Chocolate Cake is a delicious dessert that is very easy and quick to prepare. The ingredients are simple and mainly include carrots, which have a sweet taste that pairs perfectly with almonds and chocolate. This recipe is very suitable for children’s snacks and not only!
Recipe of 09/05/2018 updated
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 445.72 (Kcal)
- Carbohydrates 47.86 (g) of which sugars 32.38 (g)
- Proteins 9.18 (g)
- Fat 25.66 (g) of which saturated 8.99 (g)of which unsaturated 8.54 (g)
- Fibers 3.64 (g)
- Sodium 68.86 (mg)
Indicative values for a portion of 138 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb oz carrots
- 2.5 oz blanched almonds
- 2.5 oz almonds
- 6 oz sugar
- 3.5 oz all-purpose flour
- 3.5 oz butter
- 3 eggs
- 2 tsp baking powder
- 1 vial orange flavoring (powdered)
- 4.25 oz dark chocolate chips
- 1 tbsp powdered sugar
Tools
- Food Scale
- Grater
- Springform Pan
- Bowl
- Chopper
Steps
Preheat the static oven to 356°F (180°C). Wash the carrots, peel them, and grate them into thin julienne strips with the appropriate grater. Chop the almonds using a chopper. In a bowl, soften the sugar with the butter using a spatula. Add the eggs and beat using mixers, then add the orange flavoring, chopped almonds, and sifted flour with the baking powder and mix.
Add the carrots and chocolate chips to the mixture and fold everything together. Pour the mixture into a 8.66-inch (22 cm) springform pan lined with parchment paper, level it, and bake. Cook for 35 minutes, checking occasionally. Turn off the oven and leave the cake inside for another 5 minutes with the door slightly open, then remove from the oven. Once cooled, place the cake on a plate and, if desired, sprinkle with powdered sugar.
