Today it’s time to introduce you to another cake recipe out of my top favorite’s list! It reminds me of the gluten-free almond-ricotta cake that I posted not too long ago. They are both deliciously moist, and the ingredients stand out in a wonderful way.
Is there such thing as healthy cakes? If there is, this one would sort of fit into that category. And next time, if I get to replace the sugar with honey or any other alternative, it’d qualify even more for it!
Whenever I can, I try to keep the sugar quantities at a bare minimum. And it’s been working just fine!
I believe that no matter where we come from and how and what we are used to eat, cutting on sugar can only be beneficial in so many ways. It doesn’t necessarily have to affect the taste in a bad way at all! I think it’s quite the opposite. It’s a great opportunity for us to start enjoying the single ingredients that are part of that cake!
This recipe here is a good example. When I first baked it, I decided to use almost half of the sugar indicated in the original recipe. That makes the other ingredients stand out even more! The almonds and lemons add a wonderful taste to every single bite! While the carrots remind me more of the zucchini cake that I made some time ago. I could barely taste the vegetable itself. But they both add that moist texture that gives the cake that special touch that I wouldn’t wanna miss.
And on top of that, isn’t it great to be able to have a sweet tooth and not even feel bad about it while munching on something that is not that unhealthy, as it easily could be? ;)
Have a wonderful Easter my friends :)
- 400 g / 14 oz carrots, grated
- 150 g / 5¼ oz almonds, ground
- 100 g / 3½ oz sugar
- 4 eggs, medium-sized
- 50 g / 1¾ oz flour
- 4 tsp baking powder
- zest of two lemons
- pinch of salt
- Mix almonds, sugar and lemon zest in a bowl.
- Peel and grate the carrots.
- Beat the eggs with the carrots at high speed until creamy.
- Stir in carefully the almond-mix.
- Add the flour, baking powder and salt.
- Preheat the oven to 180°C / 356°F.
- Pour the batter into a parchment paper covered round-shaped cake pan (about 26 cm / 10").
- Bake for approx. 40-50 minutes until a toothpick inserted in the center of the cake will come out clean.
- In order to shape the parchment paper better inside of the baking pan, wet the sheet under running water and then squeeze the water out. Then place in the baking pan.
- I used a small cake oan (using half of the batter) together with mini bundt cake molds.