Carrot Cake

Name: Carrot Cake
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour (about 250 grams); 1 cup almond flour (about 100 grams); 3/4 cup sugar (about 150 grams); 2 cups carrots, peeled and chopped (about 250 grams); 1/3 cup sunflower oil (80 ml); 3 eggs; 3/4 cup orange juice (about 200 ml); 1 packet baking powder (about 2 1/4 teaspoons or 16 grams); 1 teaspoon vanilla extract; Powdered sugar

Luisa e Samuele @Luisa_Samuele

Carrot Cake

Luisa e Samuele @Luisa_Samuele

Saved

Ingredients

About 1 hour

12 servings

2 cupsall-purpose flour (about 250 grams)
1 cupalmond flour (about 100 grams)
3/4 cupsugar (about 150 grams)
2 cupscarrots, peeled and chopped (about 250 grams)
1/3 cupsunflower oil (80 ml)
3eggs
3/4 cuporange juice (about 200 ml)
1 packetbaking powder (about 2 1/4 teaspoons or 16 grams)
1 teaspoonvanilla extract
Powdered sugar

Saved

Steps

About 1 hour

1

Peel, wash, and chop the carrots into pieces.
2

Place the carrots and oil in a blender.
3

Blend well until smooth.
4

Crack the eggs into a bowl.
5

Add the sugar.
6

Whisk until the mixture is light and fluffy.
7

Add the sifted flour and baking powder, and mix well.
8

Add the orange juice.
9

Mix well.
10

Add the almond flour.
11

Mix well.
12

Add the carrots.
13

Mix well.
14

Add the vanilla extract.
15

Mix well until the batter is smooth and even.
16

Grease and flour a cake pan, lining the bottom with a round of parchment paper (or use a nonstick baking spray).
17

Pour the batter into the pan.
18

Bake in a preheated conventional oven at 350°F (175°C) for 35 to 40 minutes.
19

Once the cake is removed from the pan and cooled, dust with powdered sugar.