Carrot cake

Ingredients

• 80 gplain flour
• 300 galmonds
• 300 ggrated carrots
• 300 gsugar
• Zest of 1unwaxed lemon
• 4eggs
• ½ sachetbaking powder
• A pinchsalt

Instructions

1. 1

   Grind the almonds

   Peel the almonds, then grind them to a fine powder.

2. 2

   Whisk the yolks

   Separate the eggs. Whisk the yolks with the sugar until the mixture is pale, fluffy and creamy.

3. 3

   Add almonds and carrots

   Mix in the ground almonds first, then add the grated carrots, stirring thoroughly.

4. 4

   Fold in the whites

   In a separate bowl, whisk the egg whites with a pinch of salt until very stiff. Fold them into the mixture with gentle movements from the bottom of the bowl upwards.

5. 5

   Add flour mixture

   Sift the flour with the baking powder, then fold it in carefully so the mixture does not lose its air.

6. 6

   Fill the tin

   Pour the batter into a greased and floured 26 cm cake tin.

7. 7

   Bake the cake

   Bake in a preheated oven at 160°C for 10 minutes, then increase the temperature to 180°C and bake for a further 30–35 minutes.

8. 8

   Finish and serve

   When baked, decorate the cake as you like, or leave it plain.

What is Italian carrot cake?

This Italian-style cake is built around carrots and almonds rather than a thick layer of icing. Carrot cakes have many regional forms; this version uses a simple sponge method, with ground almonds giving the crumb body and a gentle nutty flavour.

The eggs are separated and the whites whipped, which helps lift a batter made with plenty of almonds and carrots. Lemon zest keeps the flavour bright, while the cake is intended to be served plain or simply decorated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 17g protein, 76g carbs, 28g fat.

The almonds contribute most of the fat and a substantial share of the protein, while the flour, sugar and carrots provide most of the carbohydrates. To balance a slice, serve it with plain yoghurt or fruit rather than adding a rich topping.

Preparing the almonds

Peeling first: the method calls for peeled almonds, then grinding them into a powder. Grind them finely and stop before they begin to turn oily or clump together.

Even texture: finely ground almonds blend more evenly with the yolks and sugar. If you are using whole almonds, work in batches so they do not gather beneath the blades.

Building an airy batter

Yolks and sugar: whisk them until the mixture looks thicker, lighter and creamy, as described in the method. This gives the first stage of the batter a smooth base.

Egg whites: whisk them with the pinch of salt to very stiff peaks, then fold them in gently from the bottom upwards. Avoid vigorous stirring, which would knock out some of the air.

Balancing the dry ingredients

Carrots: add the grated carrots after the ground almonds and mix them in thoroughly. Use an even grate so the pieces distribute well through the cake.

Flour and baking powder: sift them together before folding them into the batter. Add them gently, since the mixture has already been aerated with the whipped egg whites.

Baking in two stages

Initial bake: start the cake in a preheated oven at 160°C for 10 minutes. This lower-temperature stage is followed by a hotter finish rather than one uninterrupted bake.

Finish: raise the oven to 180°C and bake for another 30–35 minutes. Ovens vary, so check towards the end of that range; the centre should be set before you take the cake out.

Serving the cake

Plain or decorated: the recipe leaves the finish up to you. Let the cake cool before slicing so the crumb has time to settle.

With a drink: serve it with tea or coffee for an afternoon snack, or add plain yoghurt and fresh fruit if you want a more substantial dessert.

Recipe notes & tips

• Grind the almonds finely, but stop before they become a paste.
• Whisk the egg whites in a clean bowl so they can reach stiff peaks.
• Fold rather than beat once the egg whites are added.
• Grate the carrots evenly so they are spread throughout the batter.
• Use a 26 cm tin and grease and flour it before adding the batter.
• Allow the cake to cool before cutting it for neater slices.

Variations

• Extra lemon: add a little more zest for a stronger citrus note.
• Warm spice: add a pinch of cinnamon to the flour mixture.
• Simple finish: dust the cooled cake lightly with icing sugar.
• Yoghurt on the side: serve each slice with plain yoghurt for a tangy contrast.
• Fruit pairing: serve with sliced pear or berries instead of decorating the cake.

Common mistakes to avoid

• Coarse almonds: large pieces make the crumb uneven; grind the almonds to a fine powder.
• Under-whisked whites: soft peaks give less lift; continue until the whites are very firm.
• Rough folding: vigorous mixing deflates the batter; use gentle upward strokes.
• Unsifted flour: lumps can remain in the batter; sift the flour with the baking powder.
• Opening the oven early: the cake may lose heat before it sets; wait until it is close to the end of the stated bake.
• Cutting while hot: the crumb can break apart; let the cake cool before slicing.

How to store

Once cool, store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days. Bring refrigerated slices to room temperature, or warm them briefly in a low oven.

Frequently asked questions