Carrot cake with almond flour

 

I have located this recipe on carrot cake with almond flour in the weekly magazine "Søndag".  I did not made any changes to this recipe. Another time I think I would like to use a spice combination of cinnamon, nutmeg and perhaps cloves or ginger.

I decided not made the cream cheese topping in order to get a longer shelf-life of the cake together with the fact, that without the cream cheese topping there is no need for storing the cake in the refrigerator.

There is not used any type of cereal flour inside this cake. The "flour" part is grounded almond. Also no addition of sucrose is done, as the sweetness is coming from the use of marble syrup and raisin. So, a marketing person could easily decided to label this cake as "gluten-free and no sucrose added carrot cake" !!! I am happy to the use of butter instead of sunflower oil, so the term "lactose-free and dairy-free" is not option, so my dairy loving heart is happy :-)

Carrot cake with almond cake:- 1 cake

• 3 eggs - divided into egg yolk & egg white
• 100 g carrots - peeled and medium grated
• 4 tablespoon marble syrup
• 1 tablespoon lemon juice
• 2 teaspoons cinnamon
• 1 teaspoon vanilla sugar
• 50 g butter - melted
• 75 g walnuts - medium chopped
• 150 g almonds - grounded into flour
• 1 teaspoon baking powder
• 1 dl raisins

1. Heat up the oven to 175'C.
2. Divide the egg into egg yolk & egg white in individual mixing bowls.
3. Add grated carrots, marble syrup, lemon juice, cinnamon & vanilla sugar into the mixing bowl with the egg yolks, and stir well.
4. Add in the melted butter and stir well.
5. Add in the chopped walnuts, almond flour, raisins & baking powder into the cake mixture and stir well.
6. Whip the egg whites into a stiff foam.
7. Gentle add the whipped egg white little & little into the cake mixture, gentle folding, so no vigorously stirring.
8. Fill the cake dough into a spring form with diameter of 22 cm.
9. Place the cake in the middle part of the oven at 175'C.
10. Bake at 40-50 minutes at 175'C.
11. Check, that the cake is baked, before removing it from the oven.
12. Cold the cake, before you slice it.
13. Serve with a cup of coffee/ tea.
14. Enjoy.