I love snacking on raw carrots. In fact they are a staple in my fridge, they are a huge source of vitamins and now that summer is here they seem quite refreshing too.
Most people love carrot cake. It is healthy, exquisitely moist and delicately perfumed. Today I am sharing with you my own recipe for carrot cake suitable for celiacs too.
Quite simple really: you add more carrots and lots of ground almonds leaving out the flour altogether. The result is a very moist cake full of goodness.
I have used 150 grams of sugar but as almonds and carrots are quite sweet you could even get away with a little less of it.
You could also add a touch of different spices like cinnamon or nutmeg if you fancy.
For this recipe you will need a springform baking tin or you won't be able to slice it without breaking it into pieces, this cake is very moist and very delicate.
- Prep Time : 20 minutes
- Cook Time : 45 minutes
Peel and wash the carrots and grate them finely in a food processor. Also grind the almonds finely using a food processor.
Whip the eggs with the sugar until pale and creamy.
Add the carrots, the orange and lemon zest, the almonds, the oil, the baking powder and gently incorporate well your ingredients.
Pour the mixture on a round well greased spring form cake tin (measuring approx 22 cm or 8.6 inch diameter) and cook at 160C or 300 F for about 45 minutes. Leave it to cool down in the oven with the door left ajar.
Wait for the cake to be completely cooled down before slicing it. Sprinkle with icing sugar (optional) and serve.
I am entering this to "Bake of the Week" hosted by Casa Costello.