The carrot cake is an aromatic dessert that wins over with its simplicity and delicacy. Easy to prepare and incredibly soft, it’s ideal for any occasion, from breakfast to a snack, but it can also be served as an after-dinner dessert accompanied by a mascarpone cream.
The carrots, almost always used in savory dishes, in this case are the stars, with their sweet and delicate taste enriching the batter, making it soft and moist.
The carrot cake contains no dairy, it is a wholesome and light cake that doesn’t need elaborate decorations to be appreciated; however, it can be enhanced with a layer of cream cheese glaze, as often served in Anglo-Saxon countries.
Its quick preparation and the possibility to store it for several days make it perfect even for those who have little time to dedicate to cooking but don’t want to give up a homemade breakfast. If you’ve never tried it, now is the right time to treat yourself to a slice of light and irresistible carrot cake!
Also try the other breakfast cakes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 347.74 (Kcal)
- Carbohydrates 47.81 (g) of which sugars 22.37 (g)
- Proteins 5.67 (g)
- Fat 16.12 (g) of which saturated 2.59 (g)of which unsaturated 9.85 (g)
- Fibers 1.92 (g)
- Sodium 42.59 (mg)
Indicative values for a portion of 100 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 3/4 cups all-purpose flour
- 3/4 cup potato starch
- 1/2 cup almond flour
- 2 cups carrots
- 7 tbsp peanut oil
- 3/4 cup sugar
- 3 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract (or bitter almond extract)
- orange zest (grated, requires zest from one edible peel orange)
- 3/4 tbsp peanut oil
- 2 tbsp all-purpose flour
Tools
- 1 Bowl
- 1 Food processor
- 1 Bundt pan 9.5 inches or a 9-inch cake pan
- 1 Hand whisk
Procedure
Wash the carrots, peel them and cut them into small pieces. Place them in the food processor with the oil and the orange zest, blend everything until you get a smooth mixture.
Add the eggs, almond flour, and vanilla, and blend for 30 seconds.
Sift the flour, potato starch, and baking powder into a large bowl, add the sugar. Pour the liquids, in three portions, into the bowl with the other ingredients, briefly mixing with a whisk to obtain a smooth mixture.
Butter and flour the bundt pan, transfer the mixture into the cake pan, and bake the cake in a preheated static oven at 350°F for about 40/45 minutes. Adjust based on the power of your oven.
Always perform the toothpick test to check for doneness, if necessary, extend the baking time by a few minutes.
The carrot cake is ready, remove it from the oven, let it rest for 10 minutes, then turn it out onto a plate. Let the cake cool completely and, if you like, dust it with powdered sugar.
Advice
Storage
The carrot cake keeps at room temperature for 3/4 days in the appropriate cake container.
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