Italian Almond Carrot Cake Recipe

Ingredients

• 300 g – 10 oz carrots (– grated)
• 180 g – 2 cups almond meal
• 180 g – 3/4 cup + 1 tbsp caster/superfine sugar
• 3 eggs
• 50 g – 6 1/2 tbsp all-purpose flour
• 8 g – 2 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp lemon essence or grated zest
• Icing sugar (– to dust)

Instructions

1. 1

   In a big bowl, mix the grated carrots, almond meal, and caster sugar until well combined.

2. 2

   Add the eggs one at a time, stirring after each addition.

3. 3

   Add the vanilla extract and lemon essence, then stir to combine.

4. 4

   Add the flour and baking powder and mix until the batter is smooth.

5. 5

   Pour the mixture into a greased 20 cm – 8 inch springform tin and bake at 180°C – 355°F for 30–40 minutes or until fully cooked.

6. 6

   Let the cake cool before unmoulding, then dust with icing sugar before serving.