The microwave carrot and almond cake is a soft, moist, sugar-free but delicious dessert, perfect for breakfast, on its own or with a scoop of Greek yogurt, with tea or cappuccino and with your favorite plant-based drink. It’s not easy to make desserts in the microwave, cakes are often “rubbery”, hard to swallow, dry, but this microwave carrot and almond cake is spectacular. You have to try it!
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1Piece
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Almond powder is commonly and improperly called almond flour. Flour is cereal-based. The one derived from nuts cannot be called flour but is powder.
- 1 egg
- 2 1/2 oz carrot
- 1 tbsp coconut flour
- 1 oz rice flour
- 1 tbsp almond powder
- 1 1/3 tbsp blood orange juice
- 1 tsp baking powder
- to taste Greek yogurt
- to taste cinnamon
Tools
- 1 Blender Chopper
- 1 Cocotte ceramic 4-inch
Steps
Place all ingredients in the blender and mix. Transfer the mixture into a ceramic cocotte or a microwave-safe container and cook at 900w for three and a half minutes. If you prefer, you can bake it in the oven at 350°F for 15 minutes.
Once ready, let it cool slightly and then sprinkle with powdered sugar to taste, add a scoop of plain Greek yogurt and a pinch of cinnamon.
Great to enjoy while still warm.
Notes
Recipe source: Caterina Caramelli
