The Whole Wheat Carrot and Almond Bundt Cake is a very soft dessert suitable for breakfast or a snack. The preparation is very simple, and if you use quality ingredients, the result is excellent. To make this bundt cake, I used whole wheat flour that I buy loose from my trusted bakery, and it goes very well with carrots and almonds. I also reduced the sugar (it was supposed to be 150 g) since the carrots already provide some sweetness. Try making this cake yourself, you will be thrilled!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 581.24 (Kcal)
- Carbohydrates 54.19 (g) of which sugars 28.85 (g)
- Proteins 10.11 (g)
- Fat 35.82 (g) of which saturated 3.30 (g)of which unsaturated 17.35 (g)
- Fibers 6.15 (g)
- Sodium 123.35 (mg)
Indicative values for a portion of 149 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
- 1 1/4 cups whole wheat flour
- 1/3 cup potato starch
- 2/3 cup brown sugar
- 2 cups carrots
- 2 eggs
- 1/2 cup corn oil
- 1 1/4 cups almond flour
- 1/2 cup sliced almonds
- 1 tsp lemon zest (grated)
- 1 packet baking powder
- 1 pinch salt
- 1 tbsp vanilla extract
- 2 tsp butter (for the mold)
- 2 tbsp flour (for the mold)
- 2 tbsp powdered sugar (for decoration)
Tools
- Kitchen Scale
- Peeler
- Chopper
- Electric Mixer
- Bowl
- Bundt Cake Pan 8.66 inches
Steps
Peel the carrots and grate them into fine julienne strips. In a bowl, beat the eggs with the sugar using an electric mixer until you get a frothy mixture. Add the grated zest of a lemon and continue to mix gently with a spatula, slowly adding the oil. Incorporate the carrots and mix.
Add the vanilla extract, whole wheat flour, potato starch, salt, and almond flour mixture, and the sifted baking powder.
Finally, add the sliced almonds. Mix and pour the batter into a buttered and floured mold or lined with parchment paper. Bake in a static oven at 350°F for about 35 – 40 minutes. Once out of the oven and cooled, sprinkle the bundt cake with powdered sugar.
Storage
The Whole Wheat Carrot and Almond Bundt Cake keeps for 3-4 days under a dome
FAQ (Questions and Answers)
If I want to use butter instead of oil, how much should I use?
Instead of 120 ml of oil, you can use 150 grams of butter
Can another type of flour be used?
Sure, you can use all-purpose flour or oat flour.
