CARROT CAKE
A traditional soft and slightly moist CARROT CAKE without butter, prepared in minutes, a classic pantry dessert perfect for breakfast or a healthy snack.
Among my most loved recipes, this is definitely one, a simple preparation that reminds me of when I was a child, and not many snacks existed, and the discovery of the wonderful “Camille” that I couldn’t stop eating!
However, my mom, a lover of healthy cooking, preferred to make them at home, and after much experimentation, she found this Carrot Cake recipe, in my opinion, perfect.
Very quick and practical, it can be made in 15 minutes: once the raw carrots are blended with lemon or orange peel, they will be mixed directly in the bowl with the other ingredients, and in a few seconds, the Carrot Cake can be baked.
The result? A dessert with a soft, velvety, and slightly moist consistency, thanks to the raw carrots, without butter, with a bright color, perfect in its simplicity.
But if you prefer, you can enrich it with the typical cream cheese glaze of the Carrot cake, the famous American cake, a layered cake alternated with a cheese Frosting.
This Carrot Cake is ideal for all occasions: from breakfast to a genuine snack; to carry in your school backpack or office to start the day with energy and taste, I’m sure if you try it, you’ll never leave it again!
With the same recipe, you can also make individual portions to mimic the legendary Camille snacks or prepare the PUMPKIN CAKE by simply replacing the raw carrots with raw pumpkin in the same quantities and proceeding the same way.
If you’re looking for other breakfast desserts, also check out
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 428.87 (Kcal)
- Carbohydrates 50.57 (g) of which sugars 26.29 (g)
- Proteins 9.12 (g)
- Fat 22.36 (g) of which saturated 2.61 (g)of which unsaturated 11.97 (g)
- Fibers 3.22 (g)
- Sodium 65.59 (mg)
Indicative values for a portion of 125 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
- 9 oz carrots
- 2 cups all-purpose flour
- 3 eggs (WHOLE)
- 3/4 cup sugar
- 1 cup almond flour
- 1 lemon zest
- 1/2 cup yogurt
- 1/2 cup sunflower oil
- 1 packet baking powder
Tools
- Bowl
- Grater
- Blender
- Springform pan
Steps
First, wash the carrots, peel them with the peeler, and grate them while still raw, set them aside. In a bowl, pour the whole eggs along with the sugar and whip them with electric beaters until you obtain a white and frothy mixture. Add the sunflower oil and yogurt and beat again for a few seconds.
Add the almond flour to the mixture, mix with a spatula, then also add the sifted all-purpose flour with baking powder and incorporate well with a spatula until you get a homogeneous and lump-free mixture. Lastly, add the grated carrots and mix everything together.
Pour the batter into a previously buttered and floured pan, garnish with some peeled almonds and sugar grains, and bake in a preheated oven at 340°F for about 45 minutes. Before taking it out of the oven, do the toothpick test. When the carrot cake has cooled, you can dust it with powdered sugar.
NOTES
CARROTS: Choose high-quality carrots, preferably organic. It’s important that the blended carrot becomes as homogenous a pulp as possible, with at most very tiny pieces remaining. You can replace them with an equal amount of Pumpkin pulp, following the same method, to prepare the Sweet Pumpkin Cake with Almonds.
ALMOND FLOUR: You can use whole almonds instead of almond flour, but you will need to blend them.
SUGAR: It’s possible to replace granulated sugar with brown sugar.
SUNFLOWER OIL If you prefer, you can replace the sunflower oil with melted butter in the same quantities.
LEMON ZEST: To further flavor the carrot cake, you can add grated lemon or orange zest.
DECORATION: You can choose to bake the Carrot Cake simply and once cooled, dust with powdered sugar or decorate the surface before baking with peeled almonds and sugar grains.
PRESERVATION
The carrot cake remains soft for up to 3 days covered with plastic wrap.
