The carrot and lemon bundt cake recipe is one of those simple and good recipes, using healthy ingredients we all have at home.
The recipe I propose is enriched with ground almonds to obtain a slightly grainy and crunchy flour and flavored with grated lemon zest that gives it a fresh note, in my opinion, just right for this cake.
You get a delicately scented cake, delicious if dipped in milk or tea, but great even on its own.
Its bright orange color makes it an attractive snack for the little ones, who can enjoy a homemade, wholesome dessert while eating a good amount of carrots.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 382.79 (Kcal)
- Carbohydrates 58.62 (g) of which sugars 28.60 (g)
- Proteins 8.71 (g)
- Fat 14.73 (g) of which saturated 2.06 (g)of which unsaturated 11.83 (g)
- Fibers 2.75 (g)
- Sodium 103.10 (mg)
Indicative values for a portion of 90 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 (skinless, ground into coarse flour)
- 3 eggs
- 1 lemon zest (half an untreated lemon)
- 1 cup sugar
- 1/3 cup sunflower oil
- 1 packet baking powder
- 1 pinch salt
Tools
- Mold for bundt cake
- Electric whisk
- mixer
- Spatula silicone
Preparation
To prepare the carrot and lemon bundt cake, start by grinding the almonds with 1 tablespoon of flour taken from the amount you will use.
Then cut the carrots into pieces and chop them in a mixer.
With the electric whisks, beat the egg whites to stiff peaks and separately mix the yolks with the sugar.
With a citrus grater, take the peel from an untreated lemon and add it to the egg and sugar mixture along with the oil and salt, continuing to beat.
Add the egg whites and incorporate with a spatula, then gradually add the flour and sifted baking powder.
When you have a smooth batter, add the almond flour and the chopped carrots, mixing well.
Pour the batter into a well-oiled and floured bundt cake mold (mine has a base diameter of 8.5 inches and a rim diameter of 11 inches) and bake at 350°F for 30/35 minutes, in a static oven.
Always do the toothpick test before removing from the oven.
Before removing it from the mold, wait until it’s cold and sprinkle with powdered sugar.
The carrot and lemon-scented bundt cake is now ready.
Storage
Keep well covered at room temperature for 4-5 days.
Keep well covered at room temperature for 4-5 days.
Here is a selection of products that are definitely useful for making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
