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Almond carrot cake on a serving plate with powdered sugar and almond slices.

Italian Almond Carrot Cake Recipe

Morning bakes feel easier with Italian Almond Carrot Cake with a soft, nutty, and lightly sweet crumb. Enjoy a homemade treat that brings comfort to slow mornings or relaxed afternoon breaks.

Course: Cake
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Manuela Zangara

Ingredients

  • 300 g – 10 oz carrots – grated
  • 180 g – 2 cups almond meal
  • 180 g – ¾ cup + 1 tbsp caster/superfine sugar
  • 3 eggs
  • 50 g – 6½ tbsp all-purpose flour
  • 8 g – 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 until well combined.
  2. Add the eggs one at a time, stirring after each addition.
  3. Add the vanilla extract and lemon essence, then stir to combine.
  4. Add the flour and baking powder and mix until the batter is smooth.
  5. Pour the mixture into a greased 20 cm – 8 inch springform tin and bake at 180°C – 355°F for 30–40 minutes or until fully cooked.
  6. Let the cake cool before unmoulding, then dust with icing sugar before serving.

Recipe Notes

For a gluten-free version, use almond meal instead of all-purpose flour in the same quantity.