Vegan Carrot and Almond Cake

Name: Vegan Carrot and Almond Cake
Total time: 3600 s
Yield: Serves 8 servings
Ingredients: 1 2/3 cups all-purpose flour (about 200 grams); 3/4 cup finely chopped almonds (about 100 grams); 3 1/2 tablespoons vegetable oil (about 50 ml); 1/3 cup plus 1 tablespoon water (about 100 ml); 1 1/3 cups grated carrots (about 200 grams); Juice and grated zest of 1 lemon and 1 orange; 1/2 cup sugar (about 100 grams); 1 packet baking powder (about 2 1/2 teaspoons or 16 grams)

Francesca Calabrese @cook_francy3009

Castel Maggiore

Perfect for a healthy and delicious breakfast or snack.

Francesca Calabrese @cook_francy3009

Castel Maggiore

Perfect for a healthy and delicious breakfast or snack.

Saved

Ingredients

1 hour

Serves 8 servings

1 2/3 cupsall-purpose flour (about 200 grams)
3/4 cupfinely chopped almonds (about 100 grams)
3 1/2 tablespoonsvegetable oil (about 50 ml)
1/3 cupplus 1 tablespoon water (about 100 ml)
1 1/3 cupsgrated carrots (about 200 grams)
Juice and grated zest of 1 lemon and 1 orange
1/2 cupsugar (about 100 grams)
1 packetbaking powder (about 2 1/2 teaspoons or 16 grams)

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Steps

1 hour

1

Grate the carrots and finely chop the almonds. Place them in a bowl with the flour, sugar, and baking powder.
2

Squeeze the juice from the lemon and orange, grate their zests, and add both to the mixture along with the water and oil. Mix well.
3

Bake at 350°F (180°C) for 35-40 minutes.