Carrot cake hasn't originated in Italy, in fact it is an English cake which was revived in Britain due to the rationing during the Second World War.
This moist, wholesome and rustic cake is just one of those you could make over and over again and never get bored with. In my version I have added an Italian touch by using almond flour and made it healthier by not using any butter or oil. Did it work?
Yes it did! The natural oil of the almonds, the aromatic citrus flavour of orange and lemon plus a touch of vanilla extract have given this cake a perfumed and fragrant flavour, which reminds me of the beautiful flavours and smells of the Sicilian cuisine. I could not ask for more out of an homemade cake.
I have used dark cane sugar I had in the cupboard which has an interesting moist texture and a strong flavour and smell of molasses but if you don't have that you can use any brown sugar instead.
Italians love almonds and I am one of them too. They are useful in "times of crisis" when you get those naughty cravings and you could devour anything in sight. A handful would keep them at bay and keep you happy too.
In the south of Italy many cakes and biscuits are baked using almonds as they grow nicely in sunny Mediterranean countries. Carrots and almonds are a great combination. This is a cake I will make again, definitely.
- Prep Time : 15 minutes
- Cook Time : 40 minutes
Wash, clean and grate the carrots. Put them in a bowl with the juice and zest of the orange and with the lemon zest
Add the eggs, sugar, vanilla essence and ground almonds. Stir well.
Add the flour and stir well. You need to reach a creamy and runny mixture
Pour it in a well greased baking tin and cook at 170C for 40 minutes
Check with a toothpick if the cake is ready. Leave it in the oven for a little longer if the cake is still very wet inside.
Serve with icing on top or with just a little dust of icing sugar.