The super soft carrot cake is simple, genuine, made with spelled flour, and without butter, just like the pumpkin cake, both tasty and excellent. The carrot cake recipe is so quick to make that it can be prepared in a few minutes, I’m sure it will win you over at the first taste, because it is the classic dessert that feels homemade, a light, soft, and fragrant cake. The secret to making it so soft and fragrant is to blend the raw carrots together with the seed oil and the grated orange peel, thus obtaining a soft and fragrant cream, which is added to the beaten eggs and sugar and the flours.
This cake reminds me of the famous snacks, Camille, for those who don’t remember, they were mini carrot and almond cakes, delicate, soft, and very tasty, my favorite snack and when my mom bought them it was a wonderful surprise! If you remember them too, you just have to try this super soft carrot cake and I’m sure it will become a recipe to make and remake!
Shall we prepare it together? Well, this is the recipe!
See you soon, Susy
I’ll also leave you with:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 391.42 (Kcal)
- Carbohydrates 51.59 (g) of which sugars 26.43 (g)
- Proteins 8.97 (g)
- Fat 17.39 (g) of which saturated 2.24 (g)of which unsaturated 10.57 (g)
- Fibers 4.46 (g)
- Sodium 96.55 (mg)
Indicative values for a portion of 120 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 for the Super Soft Carrot Cake
- 2 1/3 cups spelt flour
- 1/2 cup almond flour
- 1 cup sugar
- 1 orange peel (grated)
- 10.5 oz carrots
- 3 eggs
- 1/2 cup corn oil
- 1 packet baking powder
- 1 pinch salt
For the super soft carrot cake you’ll need
- Whisk / electric
- Baking Pan springform, 9 inches
- Chopper
Preparing the Super Soft Carrot Cake
First, I wash and clean the carrots, removing the outer part, grate them finely and put them in the chopper with the seed oil and the grated peel of one orange. I run the processor until the mixture becomes nice and creamy.
I beat the eggs with the sugar using an electric whisk until they are light and frothy.
In a bowl, I pour the flours and baking powder, add the carrot cream and the beaten eggs. I gently mix with a spatula and combine the mixture.
I pour the batter into a greased and floured 9-inch round pan and bake in a preheated oven at 350°F for about 40 minutes
I check the doneness by inserting a toothpick into the cake; it should come out dry. Once cooked, I let it cool well, then dust it with powdered sugar.
Susy’s Advice
Cut the carrots in advance because they release water, so place them in a strainer to dry, so our cake won’t be too moist.
We can add some chopped nuts to the batter, for example, about a couple of tablespoons of chopped almonds, because they will give it even more flavor and crunchiness.
The cake is excellent decorated with powdered sugar, royal icing or melted chocolate drizzled on top.
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