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
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)
- 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!Print