Carrot and Almond Cake

Carrot and Almond Cake

Here I am back… baking in London after an amazing Christmas break in Italy! Family time in Italy means always amazing company, excellent food… and weight gain!!! That’s why I decided to bake something light for next week’s breakfasts. This delicious cake is perfect if you fancy something sweet and you wish to avoid anything oily or buttery!

SERVES: 6 people

KITCHEN TO TABLE: 40 mins + 1 hour (cooking time)

DIFFICULTY: 2 hat-01

Use this handy interactive list to keep track of the ingredients you still need for this recipe!


  • 300 gr organic carrots (weight them after peeling them!)
  • 300 gr unpeeled almonds
  • 250 gr white sugar
  • 2 eggs
  • 80 gr plain flour
  • Zests of 1 unwaxed lemon
  • Juice of 1 orange
  • Zests of 1 and a half oranges
  • 1 pinch of salt
  • ¼ teaspoon of bicarbonate of soda
  • 1 teaspoon of baking powder


  • 1 large bowl
  • 1 small bowl
  • 1 round cooking tin
  • 1 electric whisk
  • Greaseproof paper


  1. Preheat the oven to 170°
  2. With the help of the electric whisk, mix the egg yolks, the sugar and the juice and zests of the orange
  3. Peel the almonds (you will find this to be easier if you first leave them in boiling hot water for 10 minutes). Grind the carrot and the almonds (separately) to the desired texture (fine or coarse) and add them to your mixture
  4. Add to your mixture the lemon zests, the flour, the pinch of salt, the baking powder and the bicarbonate of soda. Mix very well
  5. Whisk the egg whites with a pinch of salt and beat them until you obtain a fluffy cloud that stands up in stiff peaks. Add them to your mixture
  6. Layer your cooking tin with greaseproof paper and transfer your mixture in the tin
  7. Cook for 50-60 minutes or until your cake is gold and crispy on top (check that the bottom is not soggy)





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