Carrot Cake Recipe

Carrots are healthy and delicious as everyone knows. The carrot cake without butter is a soft and tasty dessert with a simple recipe, especially if you use a mixer to chop the carrots. This is an excellent dessert to serve for breakfast.

The classic carrot and almond cake recipe without butter. Yeast, vanilla, orange peel, and other ingredients that, when combined with carrots and almond flour, produce a healthy and delicious result.

Carrots can be found at the market at any time of year but May is the month of the first carrots and when you buy them keep two things in mind First the carrot must be firm and crunchy if folded it must break and it is always preferable to purchase carrots with their green tuft attached.

Yield: 1

Carrot Cake Recipe

carrot cake recipe

Carrot cake has now become a classic dessert that is well worth trying because it is also simple and quick to prepare.

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 1 hour

Ingredients

  • 290 g of flour 00
  • 80 g of almond flour
  • 230 g of granulated sugar
  • 300 g carrots (net of waste)
  • 1 dl of seed oil
  • 3 eggs at room temperature
  • the zest of 1/2 orange
  • 1/2 vanilla bean
  • 1 sachet of baking powder (16 g)
  • 1 pinch of salt
  • powdered sugar to complete

Instructions

    1. Using a potato peeler peel the carrots and cut them into chunks. In the mixer finely chop them.
    2. Sift the two flours and baking powder together in a mixing bowl then stir in the carrots Combine everything until it is homogeneous. You can use your hands to help with the operation. The carrots will be drier this way.
    3. In a mixing bowl, combine the egg's granulated sugar, salt, vanilla seeds, and grated orange zest to make a frothy mixture that will triple in volume. Mix the powders and carrots together with an electric whisk at low speed, gradually adding the seed oil.
    4. Level the mixture into a 22 cm diameter springform pan that has been greased and floured. Bake for about 40 minutes at 170° in a preheated oven, checking for doneness with a toothpick. Allow cooling completely after removing from the oven. Sprinkle icing sugar over the carrot cake before serving.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 839Total Fat 18gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 140mgSodium 255mgCarbohydrates 156gFiber 7gSugar 92gProtein 17g
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