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Carrot and Almond Cake

A delightful dessert that balances the natural sweetness of carrots with the rich flavor of almond flour, offering a healthier alternative to traditional cakes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g carote Washed, peeled and finely grated
  • 190 g farina di mandorle Almond flour
  • 50 g farina normale Regular flour
  • 170 g eritritolo Or sweetener of choice
  • 8 g lievito per dolci Baking powder
  • 3 pieces uova piccole Or 2 large eggs
  • 1 teaspoon estratto di vaniglia Vanilla extract
  • 1 piece Scorza di limone Zest of 1 lemon
  • Zucchero a velo Optional powdered sugar for dusting

Method
 

Preparation
  1. Wash, peel, and finely grate the carrots.
  2. In a large bowl, combine the grated carrots with the almond flour and sweetener. Mix well.
  3. Add the eggs one at a time, mixing thoroughly after each addition.
  4. Incorporate the vanilla extract and lemon zest until well blended.
  5. Sift in the regular flour and baking powder, mixing until a smooth, lump-free batter forms.
  6. Pour the batter into a 20 cm springform pan lined with parchment paper.
  7. Bake in a preheated oven at 180°C for 35-40 minutes, checking for doneness with a toothpick.
  8. Allow the cake to cool completely before dusting with powdered sugar, if desired.

Notes

For serving, allow the cake to cool completely before removing it from the springform pan. Dust with powdered sugar and serve with whipped cream or vanilla ice cream. Pairs well with tea or coffee. For garnish, add chopped almonds or extra lemon zest on top.