Carrot, Almond and Orange Cake

The carrot, almond, and orange cake is a fragrant and nutritious dessert, ideal for a healthy snack or an energy-rich breakfast. Here is the recipe with an Italian touch.

Ingredients

• 250 g of carrots (already peeled weight)
• 200 g of almond flour (almond powder)
• 3 medium-sized eggs
• 180 g of granulated sugar
• Grated zest of 1 orange (organic preferably)
• Juice of 1 orange
• 100 g of 00 flour or oat flour for a more whole version
• 1 packet of baking powder (about 16 g)
• A pinch of salt
• Seed oil or butter (about 80 g) for greasing the cake pan

Preparation

1. Start by preheating the oven to 180 °C and preparing a round cake pan by greasing it or lining it with parchment paper.
2. Clean the carrots and grate them finely.
3. In a bowl, beat the eggs with the sugar until you obtain a frothy and light mixture.
4. Add the grated orange zest to the mixture of eggs and sugar, and mix well.
5. Combine the orange juice and grated carrots with the mixture.
6. Gently fold in the almond flour, sifted flour, baking powder, and a pinch of salt, mixing from top to bottom to not deflate the mixture.
7. Pour the mixture into the prepared cake pan and level it with a spatula.
8. Bake the cake for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Once baked, remove the cake from the oven and let it cool on a wire rack.

Curiosity

This cake has peasant origins, where carrots were used to add sweetness and moisture to desserts in times when sugar was a rare and precious commodity. The addition of almond flour is an Italian touch that makes the cake particularly soft and enriches its flavor. The orange zest and juice add freshness and aroma, making this dessert a true pleasure for the palate.

Enjoy your meal!