There is no butter or oil in this soft and delicate carrot and almond bundt cake. It is easy and quick to prepare and is perfect at any time of the day but especially recommended for breakfast or a snack. Once again, these vegetables prove to be extremely versatile. I recommend not missing out on this recipe.
Other sweets with carrots:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Carrot Bundt Cake
If you don’t have almond flour, you can finely chop the same amount of peeled almonds.
- 9 oz carrots (net weight)
- 1 cup all-purpose flour
- 1/3 cup potato starch
- 1 cup almond flour
- 3 eggs (medium)
- 1/2 cup plain yogurt
- 3/4 cup sugar
- 1 oz amaretti
- 1 packet vanillin
- 1 packet baking powder
- 1 pinch salt
- powdered sugar (for dusting)
Tools
- 1 Food processor (I use Bimby)
- 1 Bowl
- Electric mixer
- 1 Spatula
- 1 Sieve fine mesh
- 1 Bundt cake pan 22 cm in diameter
Preparation of the Carrot Bundt Cake
Crumble the amaretti and set them aside. I used a meat tenderizer, but you can use a glass or a rolling pin.
Scrape the carrots, trim them, wash and dry them well with kitchen paper. Cut them into pieces, put them in a food processor, and chop finely (with the Bimby 10 sec. speed 6).
Then transfer them to a bowl, add half of the sugar, and mix. Set aside.
In another bowl, put the eggs with the remaining sugar and beat with an electric mixer until the mixture is light and fluffy.
Now add the yogurt and continue with the electric mixer.
At this point, add the flour, sifting it together with potato starch and vanillin through a fine-mesh sieve.
Then also add the almond flour, crumbled amaretti, and a pinch of salt.
Once all these ingredients are well incorporated, add the chopped carrots to the batter and mix thoroughly with a spatula.
Finally, add the sifted baking powder. You will get a very soft dough.
Pour the batter into a bundt cake pan with a diameter of 22/24 cm. If you like the pan I used and would like to purchase it, you can find it online by clicking HERE.
Bake the carrot bundt cake in a preheated static oven at 356°F for 45 minutes. Check its actual cooking by doing the toothpick test: inserted in the center of the cake, it should come out dry and clean; otherwise, extend the cooking for a few more minutes.
Remove the bundt cake from the oven and let it cool completely before transferring it to the serving plate. Serve it dusted with powdered sugar. Enjoy! Paola
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