Metric:
300gr Carrot
300gr Flour
180gr Sugar
3 Medium Eggs
100gr Almonds
90gr Oil
( Not Olive Oil )
20gr Vanilla Powder
8gr Baking Powder
Some Confectioners Sugar
Almond Carrot Cake Recipe
Recipes > Italian Recipes > Italian Cake Recipes > Italian Carrot Cake Recipes
TRADITIONAL ITALIAN RECIPE: The internet is full of cleanses right now. Everywhere you look: juices, poached fish, and freekeh. It’s all served with a side of totally objectionable language like “clean eating” and “real food”... REAL FOOD? But that is perhaps a post for a different day.
I long thought that carrot cake was an American invention, until I found out that an early version was made by Venetian Jews in the original ghetto.
This modest disc is not much to look at - apart from a glorious golden-ness - but it is divine to eat.
Almonds are high in protein and healthy fats that lower bad cholesterol in the blood. Carrots are an excellent source of vitamin A and they contain beta-carotene, a powerful natural antioxidant... once believed to fix your eyes! FAKE!!!
This carrot cake is very moist and doesn’t need icing at all. And, believe it or not, all this without butter!
You don’t need any special equipment, only a food processor and a wooden spoon... and carrots! Don't forget those!
The recipe requires to chop the almonds as finely as possible. I prefer to chop them roughly as it gives a nice crunchy texture.
This is by far the best carrot cake I have ever had!
I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Grate the Carrots.
02 - With a colander and a spoon press on the Carrots in order to remove the excessive water. Make sure the Carrots are completelly dry or the cake might not come out.
03 - In another bowl combine Eggs and Sugar, and beat everything until the mixture gets creamy and foamy.
04 - Into another little bowl mix Baking Powder, Vanilla Powder and Flour.
05 - Fine the Almonds with the help of a food processor and add them to the Flour mix. Mix well with a fork.
06 - Combine everything and stir well.
07 - Add the beaten Eggs.
08 - Add the Oil and mix everything.
09 - Butter a regular cake pan ( 24cm / 10in in diameter ) and pour in the prepared Batter.
10 - Bake for 30 minutes at 180C / 356F and then at 170C / 340F for and extra 10 minutes. Check if the cake is ready with a toothpick ( or knife ) inserting it into the center of the Cake while it is still baking. If it comes out clean, you can remove the Cake.
11 - First let let the Cake cool a bit inside the pan. Then remove it and place it on an oven rack to cool to room temperature.
12 - Dust with Confectioners Sugar or Icing.
13 - Serve.
Directions:
- Double check the expiring date of the eggs!
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