The simple carrot cake without almonds is a soft and delicious pantry cake, great for breakfast or snack for both adults and children, also accompanied by a good cup of tea or milk.
This cake is really delicious, it remains very soft and moist, thanks to the main ingredient, the carrot, and it is very healthy because it’s made with simple ingredients.
The cake does not contain butter or other dairy products, so it is perfect for those who are lactose intolerant, and it is very suitable especially for children due to its genuineness!
It is a carrot cake without the addition of almonds, only eggs, flour, oil, and baking powder, simpler than that!!
I assure you that once you try it you won’t stop making it, it is so delicious that it will conquer you from the first slice!
You can make it in a round, rectangular mold, or in single-serving muffin molds.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Simple Carrot Cake Without Almonds
- 1 cup all-purpose flour
- 2.5 tbsp cornstarch
- 0.5 cup granulated sugar (or cane sugar)
- 2 eggs (medium)
- 2 cups carrots
- 0.3 cup sunflower oil
- 2 tsp baking powder
- 1 pinch salt
- to taste powdered sugar
Tools
- 1 Mixer
- 1 Bowl
- 1 Baking Pan
- 1 Whisk
- 1 Oven
Steps for the Carrot Cake
Start with the carrots, wash, peel, chop, and then blend them raw in a mixer as finely as possible. You can also blend them with the immersion blender with the sunflower oil.Pour the blended mixture into a bowl, then add the eggs, sugar, and pinch of salt, mix well with the whisk, pour the oil and mix again.
Finally, add the sifted flour, cornstarch, and baking powder, mix again until you get a homogeneous mixture.
If you like, you can flavor with orange zest, vanilla, or almond aroma.
Line with parchment paper or butter and flour a 24 cm mold, pour and level the mixture well.
Bake the cake in a preheated oven at 356°F (180°C) with fan for about 35-40 minutes in the bottom shelf.
If using a static mode, increase the baking time by another 5 minutes.
The baking minutes depend on the power of your oven, you can adjust by sight, also doing the toothpick test to see if the cake is cooked.
Remove the carrot cake from the oven and let it cool before taking it out of the mold.
Place on a serving platter and once cooled, sprinkle with powdered sugar.
Storage and Variations
The carrot cake can be stored in a cool place for about 2 days, if you extend the days better to store it in the fridge.
You can add chocolate chips or flavor it according to your tastes with vanilla, orange zest, or others to enrich the cake.
FAQ (Questions and Answers)
Can I use a different mold?
Yes, of course, you can use a smaller mold for a taller cake and increase the baking time.
You can also use muffin molds for single-serving cakes.What if I don’t have carrots?
You can replace them with pureed pumpkin.
Can I use butter?
Yes, of course, add melted butter instead of oil.
