The CARROT, ALMOND AND APPLE CAKE is a rustic sweet, slightly moist, soft and fragrant, combining ingredients that are very beneficial to health to create a perfect harmony of flavors. A truly special cake that can be served on any occasion, from breakfast to snack, and even as a dessert at the end of a meal, perhaps accompanied by custard or zabaglione.
This cake brings together the natural sweetness of its ingredients and wonderfully mixes the different textures that make it up, staying soft while retaining the delicious moisture of the carrots and apples and the delicate aroma of the almonds. This richness, but without too much fat, makes it interesting and complex, tasting better with every bite.
SEE OTHER CARROT-BASED DESSERTS:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 398.29 (Kcal)
- Carbohydrates 46.59 (g) of which sugars 32.27 (g)
- Proteins 8.37 (g)
- Fat 22.02 (g) of which saturated 2.60 (g)of which unsaturated 18.39 (g)
- Fibers 4.03 (g)
- Sodium 49.96 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (medium, at room temperature)
- 3/4 cup + 2 tbsp sugar
- 2 1/4 cups (about 9 oz) carrots
- 1/3 cup sunflower seed oil
- 1 1/2 cups (about 5.3 oz) almonds (ground into flour)
- 3/4 cup (about 3.5 oz) all-purpose flour
- 2 1/2 tsp baking powder
- 1 Golden apple
- 1 tablespoon sugar (for the surface)
Tools
- 2 Bowls
- 1 Hand mixer
- 1 Sieve
- 1 Pan 8 in
Steps
The preparation of the CARROT, ALMOND AND APPLE CAKE is very simple and quick.
Toast the almonds in the oven for 10 minutes, remove them, let them cool and place them in a food processor. Grind them finely and set aside. Alternatively, you can use ready-made almond flour.
Peel the carrots and grate them into thin strips.
In a bowl put the eggs and beat them with the sugar, added in three additions, until you obtain a white and frothy mixture.
Add the sunflower oil in a thin stream and incorporate it.
Add the sifted flour with the baking powder and the almond flour. Thoroughly combine the dry ingredients and add the grated carrots. Fold them in well.
Butter and flour an 8-inch springform pan, pour in the batter and cover the surface with the apple cut into slices.
Sprinkle them with one tablespoon of sugar and bake the carrot, almond and apple cake in a preheated conventional (static) oven at 356°F for 45–50 minutes. As always, check the baking with the classic toothpick test.
Once the carrot, almond and apple cake is baked, remove it from the oven and let it cool completely. Then unmold and serve, sprinkled, if you like, with powdered sugar.
