Carrot And Almond Cake Recipe

Name: Carrot And Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Unsalted butter and flour for pan; 2 cups whole unpeeled almonds; 1/2 cup crushed amaretti cookies; 2 teaspoons baking powder; 4 eggs, separated; 1/4 cup sugar; Grated zest of 1 lemon; Few drops almond extract; 1/2 cups carrots (about 5 medium), peeled and coarsely grated; Confectioners' sugar for dusting

Servings: persons

1
Preheat oven to 350 degrees.
2
Butter and flour a 9-inch springform pan.
3
Finely grind the almonds in a nut grinder, coffee grinder or blender.
4
In a large mixing bowl, stir together the ground almonds, amaretti and baking powder.
5
In another bowl, beat the egg yolks with the sugar until pale yellow and creamy, and then stir in the lemon zest and almond extract.
6
Add yolk mixture to the almond mixture, along with the grated carrots, and stir just until combined.
7
In a large, clean mixing bowl, beat the egg whites until stiff and gently fold them into the egg mixture.
8
Pour into the prepared pan, and bake on the middle level of the oven for 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
9
Remove from oven and let cool on a rack.
10
Run a knife around the sides of the pan, release and transfer cake to a dish.
11
Dust with confectioners' sugar, and serve at room temperature.
12
(It keeps well at room temperature, wrapped in aluminum foil.)

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: Unsalted butter and flour for pan, 2 cups whole unpeeled almonds, 1/2 cup crushed amaretti cookies, 2 teaspoons baking powder, and more.

Yes, Carrot And 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.

That's it — enjoy your meal!

Carrot And Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions