The carrot loaf cake is a delicious, light breakfast cake that’s easy to prepare.
Without butter and lactose-free, it’s a fragrant and simple dessert, perfect for breakfast or a snack, with milk, tea, or infusions.
Read how to make carrot loaf cake with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 150 g sugar
- 4 carrots (medium)
- 25 g peeled almonds
- 25 g toasted hazelnuts
- 160 g all-purpose flour
- 100 ml vegetable oil
- orange zest (grated from one orange)
- Half packet baking powder
- sliced almonds
- powdered sugar (for decorating)
Preparation of Carrot Loaf Cake
Finely chop the almonds and hazelnuts in a food processor.
Peel the carrots and grate them with a fine grater, collecting everything in a bowl.
In a large bowl, beat the eggs with the sugar until you get a light mixture.Add the grated carrots and vegetable oil.
Incorporate the sifted flour and baking powder, mix until the mixture is homogeneous, then add the chopped almonds and hazelnuts and the grated orange zest and mix again.
Butter and flour a loaf cake pan measuring 7 x 3.5 inches and pour in the prepared mixture.Sprinkle the surface with sliced almonds until completely covered.
Bake in a preheated static oven at 350°F for forty to forty-five minutes (do the toothpick test: when inserted into the cake, it should come out dry).
Remove from the oven and let your carrot loaf cake cool completely in the pan before transferring it to a serving tray, and if you like, finish it off with a dusting of powdered sugar before serving.
Notes
Visit also the collection of recipes Cakes and Breakfast Sweets with many easy and delicious ideas for all tastes: you can find it by clicking HERE.
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