I was never a big fan of carrot cake. Or almonds for that matter. But this cake is EPIC. It has, wait for it, no butter, no oil and just a little bit of flour. The awesomeness comes from ground almonds and it honestly blew my mind.
When I started this blog, my sister-in-law was thrilled. So thrilled that she sent me a whole bunch of recipes to try out and this is one of them. Big, big thank you!
The cake turns out denser than an all-flour cake because of the almonds and it’s so good!
What you’ll need:
2 cups almonds
3/4 cup flour
2 and 1/2 tsp baking powder
1 and 1/2 cup powdered sugar (adjust according to taste)
8 to 10 carrots, peeled and grated
What to do:
1. Preheat your oven to about 200 C (mine turned out fine at 180 C, just depends on your oven) and grease a baking dish.
2. Combine the flour, baking powder, salt and powdered sugar.
3. Toast the almonds for a few minutes until fragrant, grind them and add the ground almonds to the flour mixture and combine.
4. Add the carrots and stir well. The batter will be almost doughy at this stage.
5. Add the eggs and blend. It will still be a thick batter, that’s absolutely fine.
6. Bake for about 30 minutes or until a fork comes out clean.
I’ve always read that carrot cake goes great with cream cheese frosting. So I did a little trial and it was successful 🙂
P.S. Avoid bits of carrot left over from grating. I chopped them up and added them to the batter, but they remained a little under-cooked.