Carrot and almond cake with a twist of rum and cinnamon. This cake is moist and super delicious. Since we have used almond flour and carrots this cake also fits in a low carb diet. Its dairy-free and easy to bake in only 75 minutes.
Carrot and almond cake
Prep time: 15 minutes
Cook time: 60 minutes
- Prep time: 15 minutes
- Cook time: 60 minutes
- Total time: 75 minutes
- Serves: 10
- 300 g carrots
- 180 g almond flour
- 90 g caster sugar
- 3 eggs, small
- 1 1/2 tsp baking powder, gluten-free
- 3 tbsp sunflower oil
- 1 tbsp rum
- 1 orange, zest
- 1/2 tsp cinnamon
- powdered sugar, to sprinkle
Preheat the oven to 160 degrees Celsius. Line the bottom of the springform tin (20 cm) with baking paper and grease the sides.
Peel the carrots an grate them finely in a food processor.
Whip the eggs with the sugar creamy.
Add the carrots, almond flour, baking powder, cinnamon, oil, rum and orange zest and mix gently until everything is incorporated well.
Pour the mixture into a greased baking tin and bake for 60 minutes, or until golden brown on top and an inserted toothpick comes out clean. Leave to cool down in the middle of the oven with the door left slightly open.
Leave to cool completely before slicing. Sprinkle with powdered sugar.