Carrot Cake

Name: Carrot Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: Carrots 2 ½ cups; Type 00 flour 1.6 cups; Almond flour 1 cup; Eggs (3 medium) 6.3 oz; Sugar ¾ cup; Sunflower seed oil; Orange juice; Orange peel to taste; Powdered yeast for sweets; Fine salt 1 pinch; Almond slices 0.4 cup; Powdered sugar to taste

it es br de fr

Lactose Free
Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 6 persone
Cost: Low

PRESENTATION

Carrot cake is a simple and wholesome lactose-free dessert, perfect for both snacks and breakfast for young and old alike: with its delicate orange hue, rich and soft texture, and the delightful aroma of homemade sweets, it wins everyone over at the first slice! With a simple colored glaze, you can even transform it into a delightful themed cake for Halloween, while with a dome mold, it becomes a scenic Camilla cake. The practice of using carrots in sweet recipes is very ancient: thanks to their natural sweetness, these vegetables managed to compensate for the scarcity of sugar and add flavor to cakes... as far back as the Middle Ages! Today, the popularity of carrot cake in its simplest and homiest form partly derives from the success of the carrot cake, the more elaborate Anglo-Saxon version of carrot cake; but what we love about this recipe is its genuine simplicity, making it perfect for the whole family. Even for those who usually don't want to hear about vegetables!

Discover these carrot cake variations as well:

Egg-free Carrot Cake
Carrot and Almond Cake
Carrot and Limoncello Cake
Carrot and Yogurt Cake
Carrot Plumcake

Looking for a fresh idea for a snack? Try our soft milk cakes, super delicious!

INGREDIENTS

for a 22 cm mold: Carrots 2 ½ cups (300 g); Type 00 flour 1.6 cups (200 g); Almond flour 1 cup (100 g); Eggs 6.3 oz (180 g) - (3 medium); Sugar ¾ cup (150 g); Sunflower seed oil (150 g); Orange juice (80 g); Orange peel to taste; Powdered yeast for sweets (16 g); Fine salt 1 pinch

for decorating: Almond slices 0.4 cup (50 g); Powdered sugar to taste

Preparation

How to prepare Carrot Cake

To prepare the carrot cake, first grate the orange zest 1 and set it aside. Squeeze the juice and filter it 2. At this point, trim the carrots and peel them 3.

Cut the carrots into slices 4 and transfer them to a food processor fitted with blades 5. Then finely chop the carrots 6.

Break the eggs into a bowl, add the sugar 7 and a pinch of salt 8. Beat with an electric whisk 9 until you get a light and fluffy consistency 9.

When the eggs are well whipped, slowly pour in the vegetable oil 10 and the orange juice 11. Then also add the grated orange zest 12.

With the whisk still running, add the carrots 13. Continue working until they are well incorporated. Now in a bowl, pour the all-purpose flour, sifted baking powder 14, and almond flour 15. Mix the dry ingredients with a spoon.

Turn the whisk back on and incorporate the dry ingredients a little at a time 16. Work with the whisk at medium speed until you get a homogeneous mixture 17. Then transfer it to a 9-inch mold lined with parchment paper 18.

Decorate the surface with sliced almonds 19 and bake in a preheated static oven at 350°F for 55 minutes. Always do the toothpick test before removing from the oven 20. Let it cool completely, then remove from the mold and decorate with powdered sugar. Your carrot cake is ready to be served 21!