Jul 5

Carrot and Almond Cake

Carrot and Almond Cake

A beautiful light carrot cake that everyone loves, it is very easy to prepare and ready in just a few minutes. You can make this delicacy all year round. Decorate it as you wish. Follow recipe.

Ingredients: 22 cm mold, simple, total time: 80 min. 6 serving

Decoration:

Preparation:

Cut the carrot into rings and transfer to a super chopper. Finely chop the carrot.
Beat the eggs in a bowl, add sugar and a pinch of salt. Work with a mixer until you get a light and foamy consistency.
When the mixture has become desired, gradually pour in the seed oil and orange juice. Then add the grated orange peel.
Add the carrots and mix with a mixer at the same time. Mix well until well combined.
After that, pour 00 flour, sifted baking powder and almond flour into a bowl, stir well with spoon.
Gradually add the dry ingredients to the egg and carrots mixture, beat on medium speed until the mixture is homogeneous and free of lumps. Pour the mixture into a 22 cm mold lined with baking paper. You can also do this with a spatula with light mixing movements from the bottom up.
Decorate the surface with almond leaves.
Bake in a preheated static oven at 180° for 55 minutes.
Test the dough with a toothpick before removing from the oven.
Leave to cool completely, then turn and decorate with powdered sugar.
You can also whip cream and add almond leaves and carrot leaves.
Serve.

Buon appetito!

NOTE:

You can store the carrot cake in a glass container for 2-3 days.
You can freeze it as a whole cake or in slices.
Instead of orange juice, you can use lemon juice, carrot juice or semi-skimmed milk.
You can add vanilla extract instead of orange peel.
If you don't have a super chopper, you can grate the carrots by hand.