Ingredients:

  • carrots – 500 g – 18 oz
  • whole almonds – 300 g – just over 2 cups
  • sugar – 150 g – 3/4 cup
  • gluten free baking powder – 2 tsp
  • orange zest – of 1 orange
  • lemon zest – of 1 lemon
  • oil (corn, sunflower or olive oil) – 4 tbsp
  • powdered sugar – to sprinkle
  • eggs – 3

Instructions:

  1. Peel and wash the carrots and grate them finely in a food processor. Also grind the almonds finely using a food processor.
  2. Whip the eggs with the sugar until pale and creamy.
  3. Add the carrots, the orange and lemon zest, the almonds, the oil, the baking powder and gently incorporate well your ingredients.
  4. Pour the mixture on a round well greased spring form cake tin (measuring approx 22 cm or 8.6 inch diameter) and cook at 160C or 300 F for about 45 minutes. Leave it to cool down in the oven with the door left ajar.
  5. Wait for the cake to be completely cooled down before slicing it. Sprinkle with icing sugar (optional) and serve.
  6. I am entering this to “Bake of the Week”  hosted by Casa Costello.

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