Carrot Cake (Jamie Oliver & Elana'S Pantry Hybrid)

Name: Carrot Cake (Jamie Oliver & Elana'S Pantry Hybrid) With Almond Flour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups blanched almond flour; 1/2 cup spelt flour; 1 1/2 teaspoons Atlantic sea salt; 1 teaspoon baking soda; 1 big heap of a tablespoon of freshly grounded cinnamon; 5-8 drops of stevia; 250 g unsalted butter, softened butter / or 1/4 cup coconut oil; 3 1/2 cups carrots, grated; 1 cup golden raisins; 1 cup walnuts; 2 tablespoons of brown sugar with molasses; 5 large free-range eggs; zest and juice of 1 orange; 1 pinch of freshly ground cloves; 1 freshly ground nutmeg; 1/2 teaspoon of freshly grated ginger

Servings: persons

2 1/2 cups blanched almond flour
1/2 cup spelt flour
1 1/2 teaspoons Atlantic sea salt
1 teaspoon baking soda
1 big heap of a tablespoon of freshly grounded cinnamon
5-8 drops of stevia
250 g unsalted butter, softened butter / or 1/4 cup coconut oil
3 1/2 cups carrots, grated
1 cup golden raisins
1 cup walnuts
2 tablespoons of brown sugar with molasses
5 large free-range eggs
zest and juice of 1 orange
1 pinch of freshly ground cloves
1 freshly ground nutmeg
1/2 teaspoon of freshly grated ginger

1
Preheat the oven to 180u00b0C/350u00b0F.
2
Grease and line a 22cm-square cake tin, or a round equivalent with greaseproof paper, or put paper cups into muffin tray, or grease the muffin tray
3
Beat the butter and sugar together by hand or in a food processor until pale and fluffy.
4
Beat in the egg yolks one by one, and add the orange zest and juice.
5
Stir in the flour and baking powder, and add the walnuts, spices and grated carrot and mix together well.
6
Spoon it into the cupcake tray or pour into cake tray.
7
Put into oven and let it bake slowly so that it has time to cook on the inside before it browns on the outside too soon. In my lame oven, it took about an hour to bake, so check on occasion with a toothpick to see how well done the center is. If it's not ready, the toothpick will come out with cake bits on it.
8
As soon as the cake baked and golden on the outside, take it out and cover it. I put the the cupcakes into a box so they stay moist.
9
If they get a little dry, you can always spoil yourself and reheat them in the micro or toaster and add real Grade A or B maple syrup. Yummmm!

2009

kcal

Calories

169

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 16 ingredients. The key ingredients include: 2 1/2 cups blanched almond flour, 1/2 cup spelt flour, 1 1/2 teaspoons Atlantic sea salt, 1 teaspoon baking soda, and more.

Yes, Carrot Cake (Jamie Oliver & Elana'S Pantry Hybrid) With Almond Flour 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 Cake (Jamie Oliver & Elana'S Pantry Hybrid) With Almond Flour

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions