The carrot and almond cake is a wholesome, nutritious, and incredibly delicious dessert, capable of winning over both adults and children at the first taste.
It’s perfect for breakfast, maybe accompanied by a cup of tea or coffee, or slightly dipped to make it even softer.
It also makes an excellent healthy and substantial snack, ideal at any time of the day.
What makes this cake truly special is the balance of its ingredients: the carrots, used in abundance, give the batter natural sweetness and a soft, moist texture; the almonds, slightly toasted, add a delightful crunch that can be subtly felt with each bite.
Furthermore, toasting brings out their full aroma, releasing fragrances that enrich the cake’s flavor.
Completing everything, a fresh and delicate lemon fragrance perfumes the batter without overpowering it, providing 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 prepared with authentic ingredients and sincere flavors.
A daily treat that tastes like 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 peel (untreated)
- 3 eggs (large)
- 3/4 cup sugar
- 6 tbsps butter
- 1 packet baking powder
- 1 pinch salt (fine)
Tools
- 1 Blender
- Electric Whisks
- 1 Spatula silicone
- 1 Baking Pan diameter 9 inches
Steps
To prepare the carrot and almond cake, start by buttering and flouring a cake pan with a diameter of 9 inches.
Melt the butter over a very low flame, stirring often and without letting it fry.
Then let it cool.
Slightly toast the almonds in the oven at 320°F until they start to release their aroma.
Blend them with 1 tablespoon of flour taken from what is provided for the recipe.
Chop the almonds not too finely.
Cut the carrots into pieces and chop them in a blender or mixer.
Separate the yolks from the whites.
With electric whisks beat the latter until stiff and work the yolks separately with the sugar.
Gradually add the melted butter while working with the whisks on the yolk mixture.
With a citrus grater take the peel from an untreated lemon and incorporate it together with the fine salt.
Then add the egg whites and mix with a spatula with movements that go from bottom to top.
Gradually combine the sifted flour and baking powder.
When a homogeneous mixture is obtained, add the chopped almonds and pureed carrots. Mix well.
If needed, add a little milk to give the dough the right consistency.
Pour the mixture into a cake mold and bake at 350°F, in a static preheated oven, at the central level for about 35/40 minutes.
If the cake tends to brown too quickly before it is ready to be removed from the oven, cover the surface with parchment paper in contact with the cake and aluminum foil on top.
Always perform the toothpick test to ascertain the level of baking reached.
It should come out dry.
Before removing the cake from the mold, wait until it is cold and sprinkle with powdered sugar.
The lemon-scented carrot and almond cake is now ready.
Storage
Well sealed in a hermetic cake container, at room temperature for 4-5 days.
