This is a recipe I discovered when I was visiting a friend and she made it for us. I like how easy it is and my favorite part is that you use almonds instead of flour for this recipe and they give the cake so much richness and texture!
We like to make this cake occasionally, so if you feel like wanting to try a seasonal recipe, but pumpkins have become too much for you, give this one a try! 🙂 We’re having it as our little Halloween treat! 😉
Last weekend we filmed this short video while I made this recipe with my daughter, who loves to help in the kitchen, especially when I make desserts, and you can watch it below:
And here is my adaptation for the recipe of the cake:
- 200g carrots, peeled and grated
- 200g peeled almonds
- 150g raw cane sugar
- 4 organic, free-range eggs
- 65g whole-wheat flour
- 2 tbsp baking powder
- 1 lemon
- frosting of choice (we used a cashew based one, but go for whatever appeals to you!)
- Preheat the oven to 180 C degrees.
- Blend the almonds until you get almond meal.
- Add the carrots and whole-wheat flour to the almonds and blend together.
- Whisk the eggs and add them to the mixture together with the raw cane sugar.
- Fold in the baking powder, grate the zest of the lemon and add it to the mixture too.
- Grease a 21cm diameter cake pan with a little oil and pour in the cake mixture. Bake for 40-45 minutes until a toothpick comes out clean.
- Optional: Frost with your favorite frosting – can be cashew lemon or hazelnut Nutella.