The carrot and orange loaf cake is soft, tasty, rich, and healthy.
Made with all-natural ingredients, without butter and refined sugar.
With a base of type 1 flour and almond flour.
The combination of carrots and orange provides freshness and natural sweetness, while the almond flour enhances the texture, making it more moist and delicate.
This carrot loaf cake has a soft and slightly moist texture thanks to the grated carrots, which release their natural juices when baked.
Healthy as carrots provide beta-carotene, a precursor of vitamin A, beneficial for vision and skin health. The orange adds vitamin C, essential for the immune system.
Almond flour and seed oil provide heart-healthy unsaturated fats, contributing to prolonged satiety.
It does not contain dairy, making it suitable for those with lactose intolerance.
Ideal for a healthy breakfast or snack, but also as a dessert for the end of a meal.
I also recommend
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of the carrot and orange loaf cake
- 200 g type 1 flour
- 100 g almond flour
- 80 g sunflower seed oil
- 3 eggs
- 90 g whole cane sugar
- 1 orange
- 1 packet baking powder
- 250 g carrots
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Chopper
- 1 Mixer
- 1 Loaf Pan
- Parchment Paper
- 1 Peeler
- 1 Zester
- 1 Citrus Juicer
Steps for preparing the carrot and orange loaf cake
To prepare the delicious carrot and orange loaf cake, start by washing the carrots and peeling them with a peeler. Finely chop them with a chopper and set aside.
Wash the orange under running water and grate the zest with a zester avoiding the white part and squeeze the juice with a citrus juicer.
In a large bowl, beat with an electric mixer, the eggs with the sugar until light and fluffy. Slowly pour in the seed oil, then the orange juice and grated zest and the chopped carrots, always mixing at low speed with the mixer or with a spatula.
Add the almond flour, the type 1 flour and the baking powder, always mixing
It should be a homogeneous batter. Transfer it into a loaf pan lined with parchment paper or, if you don’t have it at home like me, with aluminum foil and bake at 340°F for about 45 minutes
Check the cooking by inserting a toothpick into the center: if it comes out dry, the loaf cake is ready.
Once cooked, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely and dust generously with powdered sugar
Garnish as desired with a slice of orange and some finely sliced carrots and the carrot and orange loaf cake is ready to be served.
Enjoy from Barbara!
Tips and storage: Choose fresh organic carrots and oranges.
Store the loaf cake under a cake dome or in an airtight container for 3-4 days, away from heat and moisture sources.
If it’s very hot, it’s better to keep it in the fridge to prevent it from becoming too moist
You can freeze it whole or already sliced. Wrap each slice in plastic wrap and place it in a food bag.
It keeps for up to 3 months
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FAQ (Questions and Answers)
Can I substitute the almond flour?
Yes! If you don’t have almond flour or want a more economical variant, you can replace it with the same amount of all-purpose flour, whole wheat flour, or oat flour. However, the result will be less moist
Can I make a gluten-free version?
Yes, you can replace the all-purpose flour with a gluten-free mix or rice flour. The almond flour helps maintain softness.
