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You are here: Home / Recipes / Baking / Italian Almond Carrot Cake

Italian Almond Carrot Cake

March 19, 2018 By Manu 11 Comments

Italian Almond Carrot Cake

Oh cakes! I really love a moist slice of cake to go with my tea in the afternoon. This Italian Almond Carrot Cake is particularly good.

Italian Almond Carrot Cake

It is very soft and packed with carrots! It contains very little flour and the almond meal helps to keep it moist.

Italian Almond Carrot Cake

Almonds also give the gave a very distinctive flavour that reminds me of Sicily.

Italian Almond Carrot Cake

In fact, Sicily is very famous for its almonds and almond-based treats like marzipan. In fact, I have shared quite a few sweet Sicilian delicacies in the past:

Almond Cookies

Marzipan Lambs

Biancomangiare

Sicilian Almond Milk

Almond Parfait

Orange and Chocolate Marzipan Balls

Chocolate Covered Marzipan Rum Balls

Italian Almond Carrot Cake

But back to this Italian Almond Carrot Cake! You can make it gluten-free by simply substituting the all purpose flour with the same amount of almond meal. Easy, right? And… this cake is also dairy-free!

Italian Almond Carrot Cake

Try it and let me know what you think in the comments.

Italian Almond Carrot Cake 3 (1 of 1)

Don’t forget to check out my video below!

Italian Almond Carrot Cake
5 from 5 votes
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Italian Almond Carrot Cake

Italian Almond Carrot Cake – very moist and packed with delicious carrots. Almonds give it that extra kick!
Course Cake
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Manuela Zangara

Ingredients

  • 300 gms – 10 oz. carrots grated
  • 180 gms – 2 cups almond meal
  • 180 gms – ¾ cup + 1 tbsp caster/superfine sugar
  • 3 eggs
  • 50 gms – 6 ½ tbsp all purpose flour
  • 8 gms – 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp lemon essence or grated zest
  • Icing sugar to dust

Instructions

  1. In a big bowl, mix the grated carrots, almond meal, and caster sugar.
  2. Add the eggs one by one, and keep stirring.
  3. Add the vanilla extract and lemon essence, and stir.
  4. Add the flour and baking powder, and stir until well combined.
  5. Pour into a greased 20cm – 8 inch springform tin and bake at 180°C – 355°F for about 30-40 minutes or until cooked through.
  6. Let it cool down before unmoulding and dust with icing sugar before serving it.

Recipe Notes

For a gluten-free version, substitute the all purpose flour with the same amount of almond meal.

 

Italian Almond Carrot Cake

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Related Posts:

  • Orange Polenta Cake
  • Chocolate Meringues
  • Almond Pralines
  • Dairy-free Raspberry Jam Crostata #BakingBloggers
  • Oil Shortbread Dough

Filed Under: Baking, Cakes, Dairy-free, Desserts, Gluten Free, Tea Time, Vegetables Tagged With: almonds, baking, cake, carrots, dairy free, gluten free, Italian, tea time, vegetables

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Comments

  1. Sepi says

    March 23, 2018 at 2:10 pm

    Hello Manu, I love this recipe of yours. You just gave me an idea how to entice kids in eating vegetables specially carrots. I think this would be more delicious to kids when used with a Rabbit mold and I can’t wait to try it. Thank you so much for sharing this healthy recipe.

    Reply
  2. Jenny. says

    October 28, 2018 at 9:04 am

    This cake was amazing! It was easy to make (except for grating the carrots! Next time I’ll use a food processor). The cake itself was moist and tasty without being over sweet. This will definitely become one of my favourites

    Reply
  3. michael quayle says

    June 8, 2019 at 5:28 pm

    Ciao Manu

    Greetings from Australia. I am making the cake from your recipe. But instead of lemon skin I am using navel orange skin. I am cooking for my mama who suffers from ins and diverticulitis and instead of using flour just added tapioca flour instead to soften it up. It’s in the oven so in the 25 minutes I’ll know.

    Thanks for the recipe.

    Regards

    Micharl

    Reply
    • Manu says

      June 8, 2019 at 8:10 pm

      Hi Michael! I hope it turned out well! Do let me know, as I am very curious about the tapioca flour! 🙂

      Reply
  4. MaryJ says

    June 28, 2019 at 1:09 pm

    Hi Manu, Thank you so much for this simple yet super delicious recipe. I made it for the family and they absolutely loved it. This is now my go to recipe for family occasions

    Reply
    • Manu says

      June 30, 2019 at 8:16 pm

      Yay!! I am so happy you liked it! I love it too!! 🙂

      Reply
  5. Jaci says

    September 28, 2019 at 12:25 am

    Hello Manu, many thanks for this recipe.
    Easy to follow instructions, mine baked in 35minutes.
    Result golden brown delicious cake served with a small dollop of creme fresh.
    Much appreciated

    Reply
  6. Lisa C says

    July 9, 2020 at 7:06 am

    When I tried a commercially-prepared orange Italian carrot cake, I knew I had to find a way to make it at home. This recipe is perfect. SO delicious, so much better than traditional carrot cake. Sometimes I will finish it by glazing with warmed/liquefied orange marmalade instead of powdered sugar.

    Reply
    • Manu says

      July 9, 2020 at 11:01 am

      Awww I am so HAPPY you like it! It’s one of my favourite cakes! I love the idea of the warm orange marmalade glaze. I will have to try it! <3

      Reply

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