This simple Carrot Cake recipe is easy to make and very delicious! For the ones that are not familiar with my story, I was born and raised in Italy and this is our version of a carrot cake, decorated only with powdered sugar instead of icing.
The one important step that you need to make sure you follow is to grate your own carrots and not buy pre-shredded carrots. When you shred your own carrots they will be moist and not dry and will ensure you have a delicious and moist carrot cake. Make sure to shred them using the fine shred side right before you are ready to add them to the batter.
1 cup of shredded carrots
3/4 cups of vegetable oil
1/2 cup of sugar
1 large orange (zest & juice)
3/4 cup of flour
3/4 cup of almond flower (or preferably finely shredded almonds)
pinch of salt
¾ tsp of yeast
butter (enough to grease the baking pan)
powder sugar to decorate
Preheat the oven at 350° F.
Wash well and peel the carrots. Put them in a mixer, chop them finely and add the oil.
Continue to mix until you get a nice smooth carrot cream.
In a bowl, whip the eggs with the sugar at maximum speed for 10 minutes until the mixture is puffy and foamy.
At this point, add the carrot cream and the orange zest to the mixture. Mix well.
Add, little by little, the sifted flour and the almond powder (or almond flower),
the yeast, a pinch of salt and mix everything well.
Add then the orange juice and mix again.
Take a 9" round pan and grease it with butter: pour the mixture and bake at 350° F for 45-50 minutes.
Once cooked, sprinkle the cake with powdered sugar and serve.