In this delicious cake, kamut flour combines with almond flour, carrots, vegetable oil, and simple pantry ingredients. The result is a cake with a tender texture and a delightful flavor. Not your average carrot cake, this Italian-style "torta di carote" is easy, unembellished, and perfect from breakfast to dessert.
Song of the day: Goodbye Stranger - Supertramp
Kamut flour
To explain, the proper name of kamut flour is Khorasan wheat, an ancient grain, always organically grown. Other than being an excellent source of protein, fiber, zinc, phosphorus, magnesium, vitamin B1, vitamin B3, kamut is also high in many minerals.
As a matter of fact, kamut is not gluten-free, therefore it isn’t recommended for people with gluten intolerance or those who suffer from celiac disease. That being said, it has less gluten and is much easier to digest.
The ingredient list
- carrots, I used 6 small carrots
- eggs, we only use organic free-range eggs
- cane sugar, or coconut sugar
- vegetable oil, any kind, I used peanut oil
- pure vanilla extract
- orange juice/zest or orange liqueur
- kamut flour, you could replace with all-purpose flour
- almond flour or ground almonds (hazelnut flour would work well, too)
- cinnamon
- salt
- baking powder
Let's make it together
- In a bowl, add the sugar and one egg at a time, whisking until the mixture is foamy and fluffy.
- Then, add the oil, vanilla extract, orange juice or orange liqueur, and orange zest. Mix to blend. After, add the shredded carrots and stir.
- Lastly, in another bowl, mix the kamut and almond flours with the salt, cinnamon, and baking powder. Add the flour mixture to the wet mixture. Stir gently with a spatula until combined.
- Pour the batter into the prepared baking pan and place on the middle rack of the preheated oven.
- Bake for 30-35 minutes or until a cake tester or skewer inserted in the center comes out clean.
Carrot Cake and Easter
In Italy, carrot cake and Easter do not necessarily go hand in hand. 'Torta di carote' is something we regularly make, throughout the year. A simple cake for kids and grown-ups to enjoy mostly for breakfast or snack time (merenda).
How to dress it up
That does not mean though, that we cannot dress it up to sit on an Easter table. Italians like to finish their cakes with a simple dusting of icing sugar. However, this not-so-sweet cake would benefit from a light glaze, or icing. Also, imagine cutting it in half and spreading a cream cheese icing inside. Sounds delicious, right?
The kamut flour gives a lovely amber color, a delightful tender crumb, and a sweet and hazelnutty flavor that combines perfectly with the almond flour and the sweetness of the carrots. Hope you give this flour, and also this cake, a try.
Enjoy! Buona Pasqua! Happy Easter!
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Simple Carrot Almond Cake with Kamut Flour
In this delicious cake, kamut flour combines with almond flour, carrots, vegetable oil, and simple pantry ingredients. The result is a cake with a tender texture and a delightful flavor. Not your average carrot cake, this Italian-style "torta di carote" is easy, unembellished, and perfect from breakfast to dessert.
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
Ingredients
- 200 g carrots, about 6 small
- 3 large eggs
- 130 g cane or coconut sugar
- 90 g vegetable oil, any kind
- ½ tsp pure vanilla extract
- 1 Tbsp orange juice and zest, or orange liqueur
- 180 g kamut flour, or all-purpose flour
- 80 g almond flour
- ¼ tsp cinnamon
- pinch of salt
- 1 Tbsp (½ packet) baking powder
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9 inch round baking pan.
- Peel the carrots, chop them, and add them to a food processor. Blend until finely shredded.
- In a bowl, add the sugar and one egg at a time, whisking until the mixture is foamy and fluffy.
- Then, add the oil, vanilla extract, orange juice or orange liqueur, and orange zest. Mix until incorporated.
- After, add the shredded carrots and stir.
- Lastly, in another bowl, mix the kamut and almond flours with the salt, cinnamon, and baking powder. Add this flour mixture to the wet mixture. Stir gently with a spatula until combined.
- Pour the batter into the prepared baking pan and place on the middle rack of the preheated oven.
- Bake for 30-35 minutes or until a cake tester or skewer inserted in the center comes out clean.
- Take out of the oven, let cool on a rack, then unmold.
Notes
You could replace all-purpose flour for the almond flour, for a nut-free cake.
In pure Italian fashion, you can simply sprinkle the top with icing sugar. Or, you could add a light glaze, or you could cut the cake in half and fill it with cream cheese icing.
It stays moist for a few days and it is perfect at breakfast and also as light dessert.
The cake freezes well, wrapped in plastic.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: carrots, almond flour, kamut flour, easy, dessert, Italian, carrot cake. easter
I love baking and kneading dough because it takes me to a happy place in my soul.
Ramya says
will be making this soon i never had carrot almond flour cake with kamut flour before perfect for my birthday on 19 September will dm you guys if i make this and let you guys know how it goes Thanks Ramya
Thanks, Ramya! This will make a great birthday cake!!
Cooking with Carbs says
This cake looks great! I just recently made a nut-free carrot cake, but this version looks every bit as delicious. I tend to use all-purpose flour, so it's great to learn more about kamut flour from your post. I appreciate the side by side setup photos as well. Thank you!
★★★★★
You can replace the kamut flour with all purpose flour, but if you want to try a healthier flour, give kamut a try. Thank you!
Enriqueta E Lemoine says
The simpler, the better! This Italian carrot cake looks so, so yummy. I'm doing my best to follow a gluten-free diet, so I think I would substitute the kamut with gf all-purpose flour.
★★★★★
Thanks so much! Italian cakes are simple yet delicious 😉 . Yes, you can try with a gf flour, hope you like it!
Colleen says
I am excited to try this version of a carrot cake! It looks perfect for breakfast or coffee time and I like that it isn't too sweet. Thanks for sharing!
★★★★★
It is indeed perfect for breakfast! You know, Italian cakes are not too sweet and very simple. Thank you! Excited for you to try!
Adriana Lopez says
Wow, this carrot cake, I bet, melts in your mouth. I love the fact that you used almond flour great spin on a classic carrot cake.
★★★★★
Thank you! Yes, the texture is amazing. Kamut and almond flours compliment each other so well!
Aleta says
Carrot cake is my #1 favourite cake of all time, but I have never seen it done like this. I absolutely love that is it naturally sweetened and without icing - it doesn't even need it! Thanks for such a great recipe 🙂
★★★★★
I am one of those people that don't like icings/frostings/fondants, so for me these cakes are quite the norm 😉 . It is just sweet enough. Hope you try it!
Erin says
Ooh, interesting! Kamut is one of the few grains I've never baked with. I need to try this cake soon!
Kamut is truly an amazing grain. If not my cake, I highly recommend you try baking something with kamut flour soon!
kushigalu says
Never heard or tried kamut flour before. Sounds interesting plus love the cake combo. Pinned to try your recipe soon.
★★★★★
Hope you do, it's really simple and still delicious. Thank you!
Amy says
I can't wait to enjoy this carrot cake with my afternoon tea. I have been baking with almond flour lately so I can't wait to try this recipe.
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It is perfect accompanied by a cup of tea! Looking forward to your feedback!
Nicole says
I'm such a sucker for carrot cake and will eat it in all its forms. I've never baked with kamut flour before so I'm quite intrigued. The way you've described the texture and flavour it lends makes we want to try this even more!
It's very different from a common North American carrot cake, I'd highly recommend it for a change. Also, the kamut flour is quite intriguing!
Cathleen says
This cake is definitely on my to-do list. I am drooling over this, thanks so much for the recipe 🙂
★★★★★
Happy to hear! It's a wonderful cake, hope to hear your feedback soon!
Marvin Thomas says
Is it possible to replace or omit the almond flour to avoid nuts?
Hi! Are you using kamut flour or all-purpose? I haven't tried, but maybe replace with the flour you are using. Just check if you need to adjust it, since the consistency is different. Anyway, I have another Italian carrot cake that has no almond flour in it: https://www.sugarlovespices.com/italian-carrot-bundt-cake-torta-di-carote/
Marvin Thomas says
Thanks for the advice, I purchased some Kamut flour and will try the cake over the weekend 🙂
Marvin Thomas says
Tried the recipe using a mixture of Kamut & Plain flour (omitting almond flour), the family absolutely loved the cake.... Thanks
★★★★★
Very happy to hear that, even with the adjustments! Thank you so much for the feedback!