This carrot cake is a moist and soft delight, perfect for those who cherish a satisfying treat at breakfast or snack time. With its straightforward preparation and delectable taste, this cake stands out with its blend of natural sweetness and subtle citrus hints, making it irresistibly good. Trust me and give it a try; it’s sure to please your palate!
Why You’ll Love This: The fusion of freshly grated carrots with the zest and juice of an orange infuses this cake with a vibrant and refreshing flavor that elevates it beyond a traditional carrot cake. The addition of almond flour introduces a nutty depth and enhances the cake’s moisture, making every bite satisfyingly rich yet perfectly balanced. It’s a cake that promises to convert even the skeptics into fans with its luscious texture and robust flavors.
Perfect Occasion: Ideal for a leisurely weekend breakfast or as a comforting treat during a mid-afternoon break, this carrot cake fits beautifully into casual gatherings or as a delightful surprise for family and friends. It’s also a fantastic choice for school bake sales or community potlucks, where its wholesome ingredients and charming appearance are sure to capture attention.
Decoration Tips: For a simple yet elegant finish, dust the top with powdered sugar. This not only adds a touch of sweetness but also enhances the cake’s visual appeal. If you’re serving this cake at a gathering, consider garnishing it with orange zest spirals or a few edible flowers for a pop of color. For an added texture contrast, sprinkle some crushed almonds or walnuts on top right before serving.
Ingredients:
- 3 room temperature eggs
- 250 grams of carrots, trimmed and peeled
- 200 grams of all-purpose flour
- 100 grams of almond flour (or substitute with all-purpose flour)
- 150 grams of brown sugar
- 150 ml of vegetable oil
- 1 packet of baking powder
- Juice and grated zest of 1 orange
- A pinch of salt
Instructions:
- In a blender, combine the peeled carrots and oil. Blend until the mixture is smooth and creamy.
- In a separate bowl, whisk the eggs and sugar until they are light and fluffy.
- Stir the carrot puree into the egg mixture. Add the orange zest and juice, both flours, baking powder, and salt. Mix well until the batter is uniform.
- Pour the batter into a greased and floured 22 cm cake pan.
- Bake in a preheated oven at 175°C for about 40-45 minutes. Test with a toothpick to ensure doneness.
- Once cooled, dust with powdered sugar and serve as desired.
Enjoy this delightful carrot cake, where each slice brings a burst of joy and flavor!
