Soft Carrot and Almond Cake: the sweet surprise you didn’t expect.
There’s something magical about simple cakes: those that fill the house with fragrance and, at the first bite, make you close your eyes in surprise. This soft carrot and almond cake is exactly that.
A genuine recipe, made with ingredients we know well, but together create something special: an incredibly soft, almost cloud-like texture, and a delicate flavor that wins you over immediately.
The carrots provide natural moisture and sweetness, while the almond flour or ground almonds add character and a light yet rich texture. Perfect for a breakfast that feels like a treat or an afternoon snack that pleases everyone, young and old.
The best part? It really takes just a few minutes to prepare. With the Thermomix it’s a matter of moments: blend, mix, and into the oven it goes. But even without a kitchen robot, just a grater and a bowl are enough to achieve the same soft and delicious result, without any complications.
And if you like soft and easy-to-make desserts, check out my other recipes in my archive: you’ll find plenty worth trying! At the end of the recipe, I’ve also gathered a small F.A.Q. with tips, variations, and answers to the most common questions – so you can customize your dessert based on your tastes or what’s in your pantry.
READ THE F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz carrots (net weight)
- 3 eggs
- 1/4 cup sugar
- 3/4 cup almond flour (or ground almonds)
- 1 cup oat flour
- 3 1/2 tbsp extra virgin olive oil
- 2 tsp oat milk (or other plant-based drink)
- vanilla
- 1 packet baking powder for sweets
Tools
- Kitchen Robot Thermomix TM6
Steps
Preheat the oven to 338°F.
Wash, trim, and peel the carrots, then cut them into chunks. Close with lid and measuring cup, chop in the bowl at speed 8 for 10 seconds; pour them onto a plate and quickly rinse the bowl.
Pour in the sugar and eggs: close with lid and measuring cup – speed 4 at 99°F for 2 minutes.
Add the milk.
Also add the oil, close the lid with the measuring cup, and mix for 30 seconds at speed 4.
Add the almond flour to the bowl.
Add the flour.
Sift the baking powder directly into the bowl.
Add the carrots, close with lid and measuring cup, and mix at speed 4 for 20 seconds, then use the spatula, close, and mix another 10 seconds still at speed 4.
Pour the batter into the greased mold, decorate with almond slices and bake in the preheated oven at 338°F for about 30 minutes, always doing the toothpick test. Out of the oven, wait until it cools a bit and then turn out onto a wire rack to cool completely.
Manual Version with Electric Whisks
Wash, trim, peel, and grate the carrots or chop them and set aside.
Beat the eggs with the sugar using electric whisks for 5 minutes until the mixture becomes frothy; add the milk and oil in a slow stream with the whisks on low, then add the dry ingredients and baking powder, and finally the carrots, mixing to incorporate the ingredients well. Then proceed as above.
Storage
Being a soft and moist cake, I recommend keeping it in the pantry for no more than 3 days without covering. It can also be stored in the fridge or sliced and frozen.
FAQ (Questions and Answers)
Can I substitute oat flour with another flour?
Yes, you can substitute it with whole wheat flour, spelt flour, or type 1 flour. Keep in mind that each flour absorbs liquids differently, so you may need to slightly adjust the liquid amount.
Can I substitute sugar with a natural sweetener?
Yes, you can use sweeteners like agave syrup, honey, or erythritol. However, remember that they might change the texture and baking of the cake: in that case, slightly reduce the liquids.
Is the cake suitable for children?
Yes, it’s a simple cake with little sugar and genuine ingredients, perfect even for the little ones’ snack.
Can I make it gluten-free?
Yes, just use certified gluten-free oat flour. Alternatively, you can use rice flour or a gluten-free baking mix. Always ensure all ingredients are certified gluten-free.
Is the cake suitable for those lactose intolerant?
Yes, the recipe doesn’t contain dairy: there’s neither butter nor milk but plant-based drink, so it’s naturally lactose-free.
Can I substitute the almonds with another type of nuts?
Yes, you can use walnuts, hazelnuts, cashews, or even sunflower seeds if you have allergies. Keep in mind it will slightly change the flavor.
