This carrot cake is a classic of Italian country cooking. Juicy, fluffy and with a fine almond flavor it comes almost without flour. The preparation of this cake is child's play too.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 55 minutesmins
Total Time 1 hourhr5 minutesmins
Course cake, Dessert, sweets
Cuisine Italian, vegetarian
Servings 16servings
Calories 201.7kcal
Ingredients
80gflour
16gbaking powder
300gcarrotsgrated, raw
250galmond flouror grated almonds
1pinchsalt
1teaspoonvanilla extract
220gsugar
1lemonuntreated, grated zest only
4eggs
30mlcooking oil
Instructions
Preheat the oven to 190°C top and bottom heat. Coat the inside of a ⌀ 24 cm baking pan with a little butter and sprinkle with flour. Alternatively, line the pan with baking paper.
Mix flour and baking powder and sift through. Peel the carrots, put them in a blender and puree or grate finely by hand. Mix the grated carrots with almond flour, salt, vanilla, sugar and lemon zest well (with wooden spoon or food processor). Now add the eggs one by one and the oil slowly. Finally, fold in the sifted flour by the spoonful.
Pour the mixture into the prepared cake pan and place it on the middle shelf of the preheated oven. Reduce the temperature to 180°C and bake the cake for about 45-50 minutes. Towards the end of the baking time, test the dough with a wooden stick. Let the cake cool and serve. It tastes great with whipped cream.
Notes
You can use a classic round baking pan as well as a Bundt pan.It also tastes great with hazelnuts instead of almonds.