This carrot and almond cake is perfect for this carrot and citrus fruits season. Before you start baking, just warn you that this recipe is pretty enough for at least 6 people, you can bake two bread molds or one big and a half. if you are looking for a snack for 2-3 people you can bake half the recipe. I inspired my self in a recipe from Bake it Simple, Oriol Balaguer’s book, I’ve used this book before and as I always said the recipes are stunnig. In this case I changed hazelnuts by almonds because, you know, I love almonds. If this is the first time you cook carrot cake, remind you two basics: the grated carrot is made with raw carrot. About the carrot pure, you must boil or roast the carrots, drain them very we’ll and prepare some puree with them. —meriendasdepasion
water for the frosting
orange juice for the frosting
confectioners sugar for the frosting
In This Recipe
Whisk together, by hand or with a kitchen robot, the eggs, honey, granulated sugar and brown sugar.
Add the melted butter. You can melt it on your microwave for 10 seconds and repeat if necessary.
Add the flour and baking powder and keep mixing the cake batter.
Next, you can add the salt, cinnamon and almond flour and mix all the ingredients together.
Finally, with a spatula, add the carrot puré and the grated carrot.
Grease your molds or prepare them with baking papered preheat the oven 356º Fahrenheit (180ºCelsius).
Fill your mold 3/4 with the carrot cake batter.
Bake for 25-35 minutes, depending on the size of the mold and your oven. You can until you can prink with a knife and it comes out clean. Be careful not to burn the upper part, you can cover it.
Finally, if you like it you can prepare a sugar and orange frosting mixing together confectioner's sugar, 1 tablespoon of water and 2 tablespoons of orange juice.