Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Torta di carote con farina di mandorle e arancia

Carrot Cake with Almond Flour and Orange

Name: Carrot Cake with Almond Flour and Orange
Total time: 4500 s
Yield: 10-12 servings
Cuisine: American
Ingredients: 250 grams carrots; 150 grams almond flour; 150 grams all-purpose flour; 4 eggs; 2 organic oranges; 1/3 cup high oleic sunflower oil (about 100 ml); 1 cup sugar (about 200 grams); 1 tablespoon baking powder (about 16 grams); Powdered sugar, to taste

In Cucina con Alessio @Alessio_Buelli

A super soft and delicious cake, perfect for getting kids to eat vegetables (trust me, even older kids will love it!!). Great for breakfast or a snack. Also suitable for those who are lactose intolerant. A light and very aromatic recipe: one slice leads to another, try it to believe it!!

In Cucina con Alessio @Alessio_Buelli

Saved

Ingredients

1 hour and 15 minutes

10-12 servings

250 gramscarrots
150 gramsalmond flour
150 gramsall-purpose flour
4eggs
2organic oranges
1/3 cuphigh oleic sunflower oil (about 100 ml)
1 cupsugar (about 200 grams)
1 tablespoonbaking powder (about 16 grams)
Powdered sugar, to taste

Saved

Steps

1 hour and 15 minutes

1

First, grate the carrots after washing and peeling them. In a bowl, crack the eggs, add the sugar, and the grated zest of one orange. Squeeze the oranges to get 100 ml of juice and set it aside.
2

Using an electric mixer, start mixing the ingredients for a few minutes; then add the high oleic oil and continue mixing. Now add the orange juice. While continuing to mix, gradually add the flours and baking powder. Finally, add the carrots and fold them into the batter with a spatula.
3

Pour the batter into a lightly buttered cake pan (or lined with parchment paper) and bake in a preheated static oven at 350°F (180°C) for about 50 minutes. Once done, let it cool completely before removing it from the pan. Dust generously with powdered sugar and serve.