The carrot cake with almonds is one of those simple desserts that everyone agrees on. Soft, moist and fragrant, it is perfect for breakfast, a snack or to enjoy with a cup of tea. In this almond version it stays soft for a long time and is very easy to prepare.
The carrot cake is a cake I’ve only recently started making, as I usually make chocolate cakes or ring cakes for breakfast.
I must admit it is very good, children like it too and to make it even more indulgent you can serve it with lightly whipped cream or custard cream, but it will also be delicious with a nice glass of fruit juice!
It’s a rustic, homemade cake, very pleasant, simple to make and truly delicious!!
Carrots are also very healthy so… let’s prepare the carrot cake for the whole family!
On the blog you’ll find some variations of carrot desserts and I also suggest the American version with a cream cheese frosting which… is amazing!!!!!!!!
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE CARROT CAKE sweet recipe
- 3 2/3 cups carrots (grated)
- 1 3/4 cups almonds (blanched)
- 1 cup + 2 tbsp + 1 tsp cups granulated sugar
- 4 eggs
- 2 tbsp all-purpose flour (00 flour)
- 3 tbsp breadcrumbs
- 1 lemon (zest only)
- 1 packet baking powder
- 1 tbsp brandy (or cognac)
- as needed powdered sugar (for dusting after cooling)
Tools RECIPE CARROT CAKE sweet recipe
about a 9 1/2-inch pan
- Baking pans
- Stand mixers
- Bowls
- Electric whisks
- Spoons
- Oil sprayers
FOR THE PREPARATION OF THE CARROT CAKE sweet recipe
Preheat the oven to 356 °F and grate the carrots into julienne with a grater.
Place them in a bowl and add the grated lemon zest and the liqueur.
Separately, beat the yolks with the sugar and add them to the julienned carrot mixture.
Mix well, then also fold in the blanched almonds finely ground, the flour, the breadcrumbs and the instant baking powder.
Whip the egg whites to stiff peaks and gently fold them into the mixture from the bottom up to preserve the airiness that has formed.
Put in the oven and bake for about 30 – 40 minutes…..it should not be too dry!
Have a nice day with the carrot and almond cake!
Bye Annalisa
Tips and notes
📌How do you store the carrot cake?
Under a cake dome for 2-3 days.
📌Can it be frozen?
Yes, already sliced.
📌Can I use only flour without almonds?
Yes, but with almonds it stays more moist.
📌Can it be made without butter?
Yes, with vegetable oil. Here’s a practical rule to replace butter with oil:
about 80 g of oil for every 100 g of butter.
📌Is it suitable for breakfast?
Perfect, it stays soft and wholesome.
