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Simple Carrot Almond Cake with Kamut Flour-feature-slice in a plate-cake on the side

Simple Carrot Almond Cake with Kamut Flour

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x


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


  1. Preheat the oven to 350°F (180°C). Grease a 9 inch round baking pan.
  2. Peel the carrots, chop them, and add them to a food processor. Blend until finely shredded.
  3. In a bowl, add the sugar and one egg at a time, whisking until the mixture is foamy and fluffy.
  4. Then, add the oil, vanilla extract, orange juice or orange liqueur, and orange zest. Mix until incorporated.
  5. After, add the shredded carrots and stir.
  6. 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.
  7. Pour the batter into the prepared baking pan and place on the middle rack of the preheated oven.
  8. Bake for 30-35 minutes or until a cake tester or skewer inserted in the center comes out clean.
  9. 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

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