Carrots are good and they’re right, Everybody knows. There carrot cake without butter it’s a sweet soft and tasty and the recipe is simple, especially if you help yourself with a mixer to chop the carrots. An ideal dessert to serve for breakfast!
- 290 g of flour 00
- 80 g of almond flour
- 230 g of granulated sugar
- 300 g carrots (net of waste)
- 1 dl of seed oil
- 3 eggs at room temperature
FOR A 22 CM DIAMETER MOLD:
- the zest of 1/2 orange
- 1/2 vanilla bean
- 1 sachet of baking powder (16 g)
- 1 pinch of salt
- powdered sugar to finish
How to prepare: Carrot cake
There recipe from the classical Carrot and Almond Cake without butter. Yeast, vanilla, orange peel and some other ingredients that together with carrots and almond flour produces a healthy and tasty result.
Carrots at the market can be found in all seasons, but May is the month of the first carrots and, whenever you buy them, consider two factors: first the carrot must be soda And Crisp – if you fold it it must break – it is also always better to buy them with their green tuft attached.
The primary effects of the carrot are known to all, ago good for the skin and to view. Carrots are proprietary irks antioxidants And low in calories. To know the history and the main characteristics of carrots, here is our in-depth analysis on these precious vegetables. For the uninitiated, carrots are not all aracioni, nor have they always been, it depends on the cultivar. In fact, it is increasingly common to find different colors, valid alternatives to orange carrots.
There recipe of this dessert is easy as well as the gluten-free version of the carrot cake which must be said is just as tasty, you will feel it a little more humid than the traditional one but also particularly suitable for those who prefer to abolish the use of 00 flour.
With carrots you can also try the carrot and hazelnut tartlets, convenient single portions for breakfast, or overdo it and prepare our beautiful citrus-scented carrot cake for a dinner.
OTHER TASTY RECIPES: Carrot and pear cake, Chiffon cake, Almond donuts with matcha tea icing, Margherita cake
Easy Execution Preparation Time 15 min Cooking Time 40 min Servings 8
How to prepare: Carrot cake
Peel the carrots using a potato peeler and cut them into chunks. Finely chop them in the mixer.
In a bowl, sift the two flours together with the baking powder and add the chopped carrots. Mix everything until you get a homogeneous mixture. To make the operation easier you can use your hands. This way the carrots will be drier.
In a bowl, whip the eggs with the granulated sugar, the salt, the vanilla seeds and the grated orange zest until you obtain a frothy mixture that will be tripled in volume. Add the powders mixed with the carrots and mix with the electric whisk at very low speed, adding the seed oil slowly.
Transfer the mixture into a suitably greased and floured 22 cm diameter springform pan and level. Bake in a preheated oven at 170 ° for about 40 minutes, checking the cooking with a toothpick. Remove from the oven and allow to cool completely. Serve the carrot cake sprinkling it with icing sugar.