Always vegetarian, often vegan

Carrotcake with almond flour

This carrot cake is made with almond flour. Adding orange zest and nutmeg gives it a delicious flavour. And we discovered something else new. If you want to use less sugar, you can mash the same amount of dates. Just as tasty, much healthier.

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.
Preparation 10 minutes
Cooking 30 minutes
Total 40 minutes
Course: Cake
Cuisine: UK
Keyword: almond flour, Carrots
Portions: 1 cake

Ingredients

  • 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

Instructions

  • 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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