The microwave carrot and almond cake is a soft, moist, sugar-free yet indulgent treat, 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 cakes in the microwave; they often end up rubbery, hard to swallow, and dry, but this microwave carrot and almond cake is spectacular. You must try it!
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 Piece
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Almond powder is what is commonly and incorrectly called almond flour. Flour is from cereals. The one derived from nuts cannot be called flour but is powder.
- 1 egg
- 2.5 oz carrot
- 1 tbsp coconut flour
- 3 tbsp rice flour
- 0.5 oz almond powder
- 1.5 tbsp blood orange juice
- 0.5 tsp baking powder
- to taste Greek yogurt
- to taste cinnamon
Tools
- 1 Blender/Chopper
- 1 Ceramic cocotte 4 inches
Steps
Insert all the ingredients into 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 in the oven at 350 °F for 15 minutes.
Once ready, let it cool slightly and then sprinkle with powdered sugar, add a scoop of plain Greek yogurt, and a pinch of cinnamon if desired.
Great to enjoy while still warm.
Notes
Recipe source: Caterina Caramelli
