Carrot cake is a traditional dessert. Oil and chopped almonds take the place of butter and flour which are almost always present in all recipes. As a result, you have a light tasty and healthy dessert that is suitable for both breakfast and snacking.
The carrot cake is ideal for a light but tasty breakfast or snack perhaps accompanied by a good cup of tea or coffee due to the simplicity and authenticity of its ingredients
Given its versatility carrot pairs well with dried fruit such as pine nuts, almonds, walnuts, and hazelnuts, but also with spices such as ginger or cinnamon, and, to the delight of children and adults with a sweet tooth it is also perfect when paired with chocolate in drops or flakes.
- 250 g of carrots
- 180 g of sugar
- 6 eggs
- 200 g of chopped almonds
- 3 tablespoons of rum
- 1 lemon
- Reduce the almonds to powder in a food processor with two tablespoons of sugar. Chop the carrots with the same cutter. Peel the lemon and grate it. Separate the egg yolks and whites into two separate bowls. Begin by whipping the egg yolks and remaining sugar together with an electric mixer until the mixture is puffy and fluffy. Combine the grated carrots, chopped almonds, rum, and lemon peel in a mixing bowl.
- Beat the egg whites until stiff then fold them into the carrot and almond mixture gently.
- Line the bottom of a 26-cm-diameter mold with parchment paper, then oil and flour the inner circumference. Bake for 30 minutes at 170° in a preheated oven.
- Remove the cake from the oven and immediately turn it upside down on a pastry cardboard disc. Gently peel off the paper and place the cake on a cooling rack to cool. Transfer the carrot cake to a serving dish and top with powdered sugar, if desired.
Amount Per Serving Calories 627Total Fat 34gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 27gCholesterol 279mgSodium 393mgCarbohydrates 63gFiber 8gSugar 50gProtein 21g