The carrot cake is a soft and light dessert, ideal for your children’s breakfast or snack. Carrots are a source of vitamin A, carotene, and antioxidants. Moreover, this cake can also be consumed by those lactose intolerant as it does not contain any milk derivatives.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz carrots
- 2 eggs
- 3/4 cup sugar
- 1/3 cup sunflower oil
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1/3 cup almond flour
- 2 tsp baking powder
- 1/2 orange (zested)
- 2 drops almond (flavoring)
Tools
- 1 Blender
- 1 Mixer
- 1 Bowl
- 1 Spatula
- 1 Pan
Steps
Peel the carrots with a peeler and rinse them under running water.
Dry them with paper towels and cut them into slices. Place them in the blender jar with the oil and blend until smooth.
Beat the eggs with the sugar, the grated orange zest, and the almond flavoring with an electric mixer or planetary mixer until the mixture is light and fluffy.
Gently fold in the carrot cream with a spatula to avoid deflating the mixture.
Add the sifted flour, cornstarch, and baking powder.
Mix gently with a spatula, folding from bottom to top.
Finally, add the almond flour.
Grease a 9-inch pan and pour in the mixture.
Bake at 350°F for about 40 minutes in a preheated static oven.
Do the toothpick test; if it’s not dry, continue baking for another 5-10 minutes.
Remove from oven and let cool.
Unmold and dust with powdered sugar.
Tips
It keeps up to 5 days in a dessert container.
You can also add dark chocolate chips.
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