Tasty, healthy, great for breakfast, let’s make Carrot and Almond Cake together.
Other breakfast and snack cakes, here is the link:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s prepare
- 9 1/2 oz Carrots
- 3/4 cup Brown sugar (or beet sugar)
- 2 cups Spelt flour (or other flour)
- 2/3 cup Vegetable oil (or other preferred oil (no olive oil))
- 3 Eggs
- 1 Orange (juice and zest)
- 1 packet Baking powder
- 1 1/2 teaspoon Ground cinnamon
- 1/2 cup Almond flour
Tools
- 1 Grater
- 1 Electric whisk
- 1 Loaf pan
Preparation
Let’s start
First, wash the carrots, then peel and grate them using a manual grater or a food processor. Set them aside.
In a bowl, beat the whole eggs with the sugar until foamy; then add the other ingredients by hand.
First the oil, then the orange juice, and then the flours and the baking powder, being careful not to deflate the mixture.
Finally, add the grated carrots.
Grease and flour or sugar a loaf pan and pour the mixture in.
Bake in a preheated oven at about 340°F for 30/40 minutes.
Variations
This carrot cake is also suitable for those intolerant to eggs and gluten. You can omit the eggs and use any flour.
