Go Back
Italian Almond Carrot Cake

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


  • 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


  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.