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.
- 200 g carrots, about 6 small
- 3 large eggs
- 130 g cane or coconut sugar
- 90 g vegetable oil, any kind
- 1/2 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
- 1/4 tsp cinnamon
- pinch of salt
- 1 Tbsp (1/2 packet) baking powder
- 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.
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.
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: carrots, almond flour, kamut flour, easy, dessert, Italian, carrot cake. easter