Carrot Cake
 
Prep time
Cook time
Total time
 
The spices used in this recipe are all dried and grounded. You can choose to use some and not all to your own personal liking. You can add some pecans or walnuts to your batter for extra crunch. Do this at the end.
Author:
Recipe type: Sweets
Cuisine: Healthy
Serves: 40
Ingredienten
  • 250 gr shredded carrot or zucchini
  • 160 gr caster sugar or coconut sugar because the almonds taste sweet as they are
  • 125 ml mild olive oil - make sure NOT to use extra vergin olive oil
  • 2 tsp vanilla extract or 1 tsp vanilla extract and the marrow of a vanilla bean
  • 3 biological eggs
  • 250 gr almond meal (or grounded almonds)
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp ginger
  • ½ tsp nutmeg
  • the zest and juice of 1 lemon (BIO please because you use the zest!)
Werkwijze
  1. Grease a round springform cake tin and preheat your oven to 180°C.
  2. Mix the almond meal, sugar, spices.
  3. Add the olive oil and eggs.
  4. At last add the vegetables.
  5. End with the vanilla extract and lemon zest and juice.
  6. OPTIONAL: you can add some walnuts or pecans if you like to your batter.
  7. Mix until all is well blended and pour in the springform cake tin.
  8. Bake for 30 minutes in a preheated oven but check regularly that your top isn't overcooking. If you insert a skewer in the center and it comes out clean, your carrot cake is ready.
  9. Take out of the oven and let cool down for at least an hour.
  10. Serve with whipped mascarpone frosting or eat as it is.
  11. Enjoy the almondy taste of this cake, nom nom!
Recipe by Must Be Yummie at https://mustbeyummie.com/carrot-cake-a-healthy-treat/