Carrot and Almond Cake with Lemon Aroma

Name: Carrot and Almond Cake with Lemon Aroma
Total time: 4500 s
Yield: Serves 8 servings
Ingredients: 12.3 oz carrots (350 grams); 1 2/3 cups cake flour (200 grams)

Lida Cecchini @Mdg9117

I got this recipe from a friend of my daughter-in-law. To be honest, I made a few changes: the original recipe used all-purpose flour and chopped walnuts, but I used part all-purpose flour and part almond flour, swapped the walnuts for chopped almonds, replaced granulated sugar with brown sugar, and flavored everything with lemon juice and zest. The result was great... My taste testers loved it.

P.S.: I never follow a recipe exactly without adding my own twist...

Lida Cecchini @Mdg9117

P.S.: I never follow a recipe exactly without adding my own twist...

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Ingredients

1 hour 15 minutes

Serves 8 servings

12.3 ozcarrots (350 grams)
1 2/3 cupscake flour (200 grams)
1/2 cup almond flour (60 grams)
1 cup brown sugar (200 grams)
1 cup vegetable oil (250 grams)
1 packet baking powder (for cakes, about 0.5 oz / 16 grams)
4 eggs
3.5 oz chopped almonds (100 grams)
3.5 tablespoons unsalted butter (50 grams)
1 unwaxed lemon
Vanilla powdered sugar, as needed

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Steps

1 hour 15 minutes

1

Chop the carrots in a food processor with a little lemon juice. In a bowl, beat the eggs with an electric mixer, add the brown sugar, and beat until the mixture is light and fluffy. Add the oil and mix well.
2

Add the grated lemon zest, cake flour, and almond flour to the batter. Mix with the mixer until combined.
3

Add the chopped carrots and chopped almonds to the batter. Mix well, then add the baking powder last.
4

Pour the batter into a well-buttered nonstick springform pan. Bake in a preheated oven at 350°F (180°C) for about 50 minutes (baking time may vary depending on your oven). Check doneness with a toothpick before removing from the oven.
5

Remove from the oven, take the cake out of the pan, place on a cake plate, and dust with vanilla powdered sugar.