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.
It is very soft and packed with carrots! It contains very little flour and the almond meal helps to keep it moist.
Almonds also give the gave a very distinctive flavour that reminds me of Sicily.
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:
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!
Try it and let me know what you think in the comments.
Don’t forget to check out my video below!
Italian Almond Carrot Cake
- 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
In a big bowl, mix the grated carrots, almond meal, and caster sugar.
Add the eggs one by one, and keep stirring.
Add the vanilla extract and lemon essence, and stir.
Add the flour and baking powder, and stir until well combined.
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.
Let it cool down before unmoulding and dust with icing sugar before serving it.
For a gluten-free version, substitute the all purpose flour with the same amount of almond meal.