Carrot Almond Cake Recipe

Name: Carrot Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces shelled unblanched almonds; 1 cup granulated sugar; 2 tablespoons granulated sugar; 9 ounces carrots, peeled; 4 ounces dry ladyfingers; 2 1/2 teaspoons baking powder; 1 tablespoon amaretto liqueur; 1 pinch salt; 4 large eggs, separated; 2 teaspoons butter, for greasing the pan; 1 tablespoon flour, for dusting the pan; 1 cup heavy cream, whipped with 1 teaspoon of sugar

Servings: persons

9 ounces shelled unblanched almonds
1 cup granulated sugar
2 tablespoons granulated sugar
9 ounces carrots, peeled
4 ounces dry ladyfingers
2 1/2 teaspoons baking powder
1 tablespoon amaretto liqueur
1 pinch salt
4 large eggs, separated
2 teaspoons butter, for greasing the pan
1 tablespoon flour, for dusting the pan
1 cup heavy cream, whipped with 1 teaspoon of sugar

1
Preheat oven to 350 degrees.
2
Put the almonds and sugar in a food processor and chop as finely as possible. Transfer to a large mixing bowl. Break up the ladyfingers into pieces, about an inch long, place them in the food processor and grind to a powder. Add to the almonds and sugar in the mixing bowl. Cut the carrots into pieces about an inch long, and chop in the food processor as finely as possible. Add to the bowl, mixing them well with the other ingredients.
3
Add the baking powder, salt, and the Amaretto liqueur and mix well. Add the egg yolks, mixing them in until they are well distributed with the other ingredients.
4
Whip the egg whites with an electric mixer or by hand until they form stiff peaks. Take a couple of tablespoons of the beaten egg whites and mix them with the ingredients in the bowl to soften the mixture a bit. Pour the rest of the egg whites onto the mixture and carefully fold them in with a rubber spatula.
5
Grease the bottom and sides of a 10 inch springform pan with the butter and dust it with flour. Pour the batter into the pan, then shake the pan a bit until the batter is evenly distributed.
6
Place the pan in the upper level of the preheated oven and bake for 50-60 minutes, or until a toothpick comes out dry when inserted into the cake.
7
When the cake is cool, cut it into 8 to 12 pieces and serve with a dollop of whipped cream.

1001

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 ounces shelled unblanched almonds, 1 cup granulated sugar, 2 tablespoons granulated sugar, 9 ounces carrots, peeled, and more.

Yes, Carrot Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Almond Cake

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