Carrot Cake

5 from 2 votes

Carrot cake is different. It is a fluffy, soft, sweet, moist cake.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Servings: servings

Beat sugar and eggs in a food mixer or with the whisk until light. I prefer the whisk to a spatula or a spoon because it combines the ingredients more evenly. The batter results quite liquid before cooking.
In this order, gradually, pour oil, lemon and orange juice, and vanilla extract.
Add the finely grated carrots and the almond flour you have bought (be careful, if you grind the almonds yourself, they may get bitter). Finely grate the carrots just before adding them to the batter to prevent them from darkening.
Sift the flour with the baking powder and add it to the wet mixture is absorbed. Combine the ingredients until a smooth batter.
Whisk all the ingredients very well to avoid any flour clumps, on the sides of the bowl as well.
Pour evenly into a buttered cake mold. You may replace butter with a sheet of parchment paper: take a piece of paper, crumple and put it under running water. When it is completely soaked, wring it out and line the baking pan. It will stick better. You may use a plum cake mold (25cm X 10cm) or a round baking pan (diameter 22 cm). Do not worry: the batter has to be quite liquid -it will thicken in the oven and the leavening process will be perfect.
Pre-heat the static oven at 180°and bake for 45 minutes: do not open the door until the end. Make the toothpick test: insert it into the cake. If it comes out clean it is ready; if not, bake the cake for some minutes more; make the test again before switching off the oven.
Enjoy!

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