Carrotcake
This carrot cake differs from the better-known carrot cakes in that it lacks the layer of cream between the cake layers. We baked it with almond flour and delicious orange zest.
Porties: cake
Ingrediënten
- 300 gr carrots
- 230 gr almond flour
- 180 gr brown sugar or pureed dates
- 3 eggs
- 1 teaspoon of vanilla extract
- 2 teaspoons of baking powder
- 1 tablespoon of orange zest
- 1/2 teaspoon of nutmeg
- 2 tablespoons of almond flakes
Instructies
- If you use dates instead of sugar, you should mash them first in a food processor.
- Grate the carrots very finely. We used the finest setting of the food processor for this.
- Mix all ingredients together to form a moist dough.
- Preheat the oven to 180 degrees.
- Line a cake tin with baking paper.
- Fill the cake tin with the dough.
- Bake the cake for about 30 minutes. You can test if it is baked properly by poking a skewer into the cake. If the stick comes out clean, the cake is ready.
- Allow it to cool on a wire rack.
- Before serving, sprinkle it with some flaked almonds.
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