Description
This Italian-style carrot cake is a delightful, moist, and fluffy dessert featuring the natural sweetness of fresh grated carrots combined with almond flour for a tender crumb. Lightly spiced with vanilla and lemon zest, this cake offers a delicate almond flavor, making it a classic treat of rustic Italian cuisine. Perfect for a cozy afternoon tea or special occasions, it pairs wonderfully with whipped cream.
Ingredients
Scale
Dry Ingredients
- 80 g flour
- 16 g baking powder
- 1 pinch salt
- 220 g sugar
- 250 g almond flour (or grated almonds)
Wet Ingredients
- 300 g carrots, grated (raw)
- 1 teaspoon vanilla extract
- 1 lemon (untreated, grated zest only)
- 4 eggs
- 30 ml cooking oil
Instructions
- Preheat and prepare pan: Preheat your oven to 190°C using top and bottom heat. Grease a 24 cm diameter baking pan with butter and dust with flour, or alternatively line the pan with baking paper to prevent sticking.
- Mix dry ingredients: Combine the flour and baking powder, then sift them together to ensure even distribution and a light texture.
- Prepare carrots: Peel and finely grate the carrots by hand or blend them in a food processor to a puree consistency to incorporate smoothly into the batter.
- Combine carrot mixture: In a mixing bowl, stir together the grated carrots, almond flour, salt, vanilla extract, sugar, and lemon zest using a wooden spoon or food processor until well combined.
- Add eggs and oil: Beat the eggs into the carrot mixture one at a time, ensuring each is fully incorporated before adding the next, then slowly mix in the cooking oil for moisture.
- Incorporate flour mixture: Gently fold the sifted flour and baking powder into the wet mixture spoonful by spoonful to maintain airiness without overmixing.
- Bake the cake: Pour the batter into the prepared pan and place it on the oven’s middle rack. Immediately reduce the oven temperature to 180°C and bake for 45-50 minutes. Check doneness near the end by inserting a wooden skewer; it should come out clean or with just a few crumbs.
- Cool and serve: Allow the cake to cool completely in the pan before removing. Serve plain or with whipped cream for added richness.
Notes
- This carrot cake is a traditional favorite in Italian country cooking, celebrated for its moist texture and subtle almond flavor.
- It uses minimal wheat flour, relying instead on almond flour for tenderness and nuttiness.
- The recipe is simple and straightforward, making it an excellent choice for beginner bakers.
- Serving it with fresh whipped cream enhances its moistness and adds a creamy contrast.
Nutrition
- Serving Size: 1 slice (approx. 1/16th of cake)
- Calories: 202 kcal
- Sugar: 15.4 g
- Sodium: 137 mg
- Fat: 10.7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.01 g
- Carbohydrates: 23.6 g
- Fiber: 2.5 g
- Protein: 5.5 g
- Cholesterol: 41 mg
