The carrot bundt cake with almond flour is a tasty, fragrant, soft, and delicate pantry dessert that wins you over at the first bite, and after the first slice, you won’t stop eating. For me, the carrot bundt cake is excellent in its simplicity, but if you want to enrich it a bit, add chocolate chips.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Almond flour is commonly called flour, but the correct term is powder because flour is for cereals.
- 1.6 cups flour
- 1 cup almond powder
- 3 eggs
- 1 cup sugar
- 3 carrots (small)
- 1/2 cup vegetable oil
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Mold bundt pan 9.5 inches
- 1 Toothpick Cake tester
- 1 Cooling Rack
- 1 Chopper Kitchen Aid
Steps
Wash the carrots, remove the ends, and blend them. In the mixer bowl, beat the eggs with the sugar until they are light and fluffy. Add the milk and oil, continuing to mix. Add the blended and pureed carrots and the vanilla extract. Add the flour and almond powder, and finally, the baking powder. Mix well to combine all the ingredients and obtain a nice homogeneous mixture. Pour the batter into the bundt pan and bake in a preheated oven at 350 °F for 40 minutes. Always check the baking with a skewer or the appropriate cake tester, which should come out dry when inserted into the cake. When the cake is baked, remove it from the oven, take it out of the mold, and let it cool on a rack before slicing.
Notes
Recipe source HERE.
