Sorry, this entry is only available in Italian.
Almonds and carrots, a match made in heaven. I have prepared tons of versions of this classic cake, it’s my hobby horse kind of, because for quite a long time I have prepared it over and over again. I kept on eating it, god knows why.
My rabbit time is now over, but from time to time I indulge in baking one of the hundreds of versions of the carrot and almond cake.
Recently I baked many sorts, but I lacked the gluten free and dairy free version.
Sooner said than done, here’s this particular type which you can of course also prepare with plain flour, if you have no problems with food intolerances. It is a very light cake altogether, because it has no dairy, so no butter of course.
But then, apart from keeping in good shape, you’ll get a 20/20 visus!
250 gr carrots (already peeled)
180 gr caster sugar
180 gr gluten free flour mix
70 gr di almonds (you can also use almond flour, but I prefer to feel it under my teeth)
50 gr potato starch (please make sure it’s gluten free)
90 gr sunflower oil (or any oil with a mild flavour)
2 medium range eggs
8 gr baking powder
Grated lemon zest (half)
One pack vanillin
Peel and wash your carrtos. Cut them into small pieces and put them into the food processor with the oil, and blend it until you get a coarse carrot puree.
Grind the almonds in the food processor too, and set aside this one too.
Mix together in a bowl the gluten free flour, the baking powder, the potato starch and the vanillin.
Beat the eggs with the sugar in a large bowl with the mixer until they’re pale and fluffy. Then pour in the lemon peel, the carrot puree and the grounded almonds.
Then add little by little the dry ingredients (sift them first).
You can mix them with the electric mixer, but use a very low speed.
Pour the batter into a 22 cm baking tray, and line it with parchment paper first .
Bake at 180 degrees for thirty minutes.
Let it cool before taking the cake out of the tray.
Sprinkle with powdered sugar, if you want, before serving.
It’s perfect for breakfast, teatime, or whenever you crave for something light and sweet.