Enjoy a cozy, rainy day treat with this flourless carrot cake—a moist, gluten-free delight that promises to be the best cake you've ever had! Made with ground almonds instead of traditional flour, this cake offers a rich, nutty base enhanced with fresh carrots, cinnamon, and a mix of nuts and chocolate chips. Topped with a crunchy almond crumble, every slice is a perfect blend of textures and flavors.
Why You'll Love This Carrot Cake
This carrot cake is super moist and incredibly easy to make, making it a great choice for bakers of all skill levels. It's free from traditional flour, making it a suitable option for those on a gluten-free diet. The addition of chocolate chips and nuts adds a delightful surprise to the texture, while the almond crumble gives a satisfying crunch on top.
Perfect Occasion for This Carrot Cake
This cake is ideal for any occasion where comfort food is welcomed. It's perfect for casual gatherings, afternoon tea, or as a special treat during festive seasons. Serve it as a dessert at family dinners, or bring it along to a potluck and watch it disappear!
Baking Tips
- Ingredient Prep: Ensure all ingredients are at room temperature to achieve a smooth and even mixture.
- Grinding Almonds: If you're grinding your own almonds, aim for a fine texture similar to store-bought almond flour for best results.
- Mixing: Mix the wet ingredients thoroughly before adding the dry ones to prevent any lumps and ensure even distribution of the baking powder and spices.
Ingredients:
- Cake:
- 2 eggs
- 100g mascavo sugar (or other brown sugar)
- 100ml oil (your choice)
- 100ml milk
- Vanilla essence to taste
- 230g ground almonds (almond flour)
- 2 medium raw carrots, grated
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- A handful of chopped walnuts and chocolate chips
- Crumble Topping:
- 2 tablespoons cold butter or coconut oil
- 2 tablespoons sugar
- 2 tablespoons almond flour
Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (356°F). Grease a cake tin and set aside.
- Mix the Cake Batter:
- In a large bowl, whisk together the eggs, sugar, oil, and vanilla essence. Add half of the milk and mix well.
- Gradually add the ground almonds, baking powder, and integrate fully. Stir in the remaining milk, grated carrots, and cinnamon.
- Fold in the chocolate chips and chopped walnuts last to distribute evenly.
- Prepare the Crumble:
- In a small bowl, combine the cold butter or coconut oil, sugar, and almond flour. Mix until the texture is crumbly.
- Assemble the Cake:
- Pour the cake batter into the prepared tin. Evenly sprinkle the almond crumble over the top.
- Bake:
- Place the cake in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Enjoy this luxurious flourless carrot cake with almond crumble, a perfect gluten-free treat that's as nutritious as it is delicious!