Carrot Cake with Almond Flour Recipe

Photo Carrot Cake with Almond Flour Garnished

The recipe for carrot cake with almond flour is so easy to make, delicious and moist. A great option for Sunday fancy breakfast or just great with a cup of tea or coffee. I am not a big fan of carrot cakes that I tried in the past but this one really good! Every ingredient is so common except almond flour. We can buy it at the store but homemade almond flour is the best and will be much better! Homemade almond flour is so tasty, we can use it in desserts or just eat it as is, not necessary to use in baking. Almond flour is a gluten-free flour if it is important for your diet. If you watch your weight this cake is the winner because contains just a small amount of wheat flour.

Recommended ⇒ How To Make Almond Flour From Scratch With Detailed Direction and Video.

How Easy Decorate Plate For Carrot Cake Presentation

Super easy and pretty garnish for carrot cake is sugar powder. For the impressive presentation, I use a darker blue color plate. If white sugar powder is in contrast with the plate, the design will stand out. I use a stencil to make a doily design and very convenient to use to sprinkle sugar tea strainer.

Recommended ⇒ Fancy And Easy Plating Food With Cooking Powders: Cinnamon, Cocoa, Sugar Powder

Ingredients:

250g carrot

2 eggs

100 g sugar powder

50g wheat flour

10g baking powder

130g almond flour

25 ml of vegetable oil

pinch of salt

Photo Carrot cake with almond flour ingredients

Cooking Direction:

Warm up oven to 360ºF (180ºC)

Shred 250g carrot on the small shredder.

Recommended ⇒ 7 Easy Carrot Garnish Ideas With Detailed Direction And Step By Step Photos.

2. Mix 2 eggs and 100g sugar powder.

3. Mix flours with baking powder and a pinch of salt.

*Every powder I suggest sift before adding to liquid ingredients.

4. Add gradually eggs mixture to flours mixture.

5. Add 1/2 carrot to the batter and mix well.

6. Add oil and rest of carrot to the batter.

7. Grease baking mold with butter or oil. Bake 40 minutes 360º (180ºC). Check doneness with a wooden stick. The wooden stick comes out dry – the cake is ready.