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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!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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300
gms
– 10 oz. carrots
grated
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180
gms
– 2 cups almond meal
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180
gms
– ¾ cup + 1 tbsp caster/superfine sugar
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3
eggs
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50
gms
– 6 ½ tbsp all purpose flour
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8
gms
– 2 tsp baking powder
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1
tsp
vanilla extract
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1
tsp
lemon essence or grated zest
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Icing sugar
to dust
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In a big bowl, mix the grated carrots, almond meal, and caster sugar.
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Add the eggs one by one, and keep stirring.
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Add the vanilla extract and lemon essence, and stir.
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Add the flour and baking powder, and stir until well combined.
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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.
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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.