The carrot and almond cake is a wholesome, nutritious, and incredibly delicious dessert that can win over both adults and children at the first taste.
It is perfect for breakfast, perhaps accompanied by a cup of tea or coffee, or slightly soaked to make it even softer.
It’s also great as a healthy and hearty snack, ideal at any time of the day.
What makes this cake truly special is the balance of its ingredients: the carrots, used abundantly, give the dough natural sweetness and a soft, moist texture; the almonds, slightly toasted, provide a pleasant crunchy note that is delicately noticeable with each bite.
Toasting also enhances their fragrance, releasing aromas that enrich the cake’s flavor.
To complete the whole, a fresh and delicate lemon fragrance scents the dough without overpowering it, giving a sensation of lightness and freshness.
The result is a simple yet refined cake, with a balanced and natural taste, perfect for those who love homemade desserts made with authentic ingredients and genuine flavor.
A daily treat that tastes of home and tradition.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 370.74 (Kcal)
- Carbohydrates 56.10 (g) of which sugars 26.09 (g)
- Proteins 8.73 (g)
- Fat 14.28 (g) of which saturated 6.56 (g)of which unsaturated 7.30 (g)
- Fibers 2.73 (g)
- Sodium 151.53 (mg)
Indicative values for a portion of 100 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
- 2 1/2 cups all-purpose flour
- 2 cups carrots
- 1/2 cup almonds
- lemon zest (untreated)
- 3 eggs (large)
- 3/4 cup sugar
- 1/3 cup butter
- 1 packet baking powder
- 1 pinch salt (fine)
Tools
- 1 Blender
- Electric Whisks
- 1 Spatula silicone
- 1 Baking Pan diameter 8.7 inches
Steps
To prepare the carrot and almond cake, start by buttering and flouring a cake pan with a diameter of 8.7 inches.
Melt the butter over very low heat, stirring often and without letting it fry.
Then let it cool slightly.
Slightly toast the almonds in the oven at 320 degrees Fahrenheit until they start to release their aroma.
Blend them with 1 tablespoon of flour taken from the amount intended for the recipe.
Chop the almonds not too finely.
Cut the carrots into pieces and chop them in a blender or mixer.
Separate the egg yolks from the whites.
With the electric whisks beat the whites until stiff and separately work the yolks with sugar.
Add the melted butter slowly, while working the yolk mixture with the whisks.
With a citrus grater collect the peel from an untreated lemon and incorporate it along with fine salt.
Add the egg whites and mix with a spatula with movements from bottom to top.
Then gradually add the sifted flour and baking powder.
When the mixture is homogeneous, add the chopped almonds and blended carrots. Stir well.
If needed, add a little milk to give the dough the right consistency.
Pour the mixture into a cake mold and bake at 355 degrees Fahrenheit, in a static oven, preheated, on the middle level for about 35/40 minutes.
If the cake tends to color too much before it can be removed from the oven, cover the surface with parchment paper in contact with the cake and aluminum on top.
Always perform the toothpick test to check the level of cooking achieved.
It should come out dry.
Before removing the cake from the mold, wait until it is cold and sprinkle with powdered sugar.
The carrot and almond cake with a hint of lemon is now ready.
Storage
Well sealed in an airtight cake container, at room temperature for 4-5 days.
