I have been making this cake for a long time, but only recently I was asked for its recipe for a birthday treat.
Here’s a version with a delicious white chocolate frosting, I hope you will like it as much as my kids did!
250 gr brown sugar
300 gr peeled and grated carrots
300 gr peeled almonds
4 organic eggs (for a Vegan option swap them for 4 table spoons of powdered Chia Seeds soaked in 12 table spoons of water)
80 gr wholemeal flour
Pinch of salt
1 Lemon zest
16gr vanilla baking powder
For the frosting:
250 gr organic white Chocolate
30 gr Butter or Margarine
1/2 Orange Peel
Grind the almonds in a food processor to a fine consistency and set aside.
Grind the carrots, put them in a food blender with the lemon peel and the sugar and blend until they resemble a paste.
Add the almonds, eggs, flour, salt and baking powder and give it a good whizz until you get a smooth and creamy consistency.
Butter and sprinkle generously with flour a 24 cm diameter baking tin.
Pour the mixture and bake for 50/55 min at 175 C in a NON ventilated oven.
Test your cake with a toothpick to check that it’s cooked, if it comes out very sticky give it another 5 min.
Leave your cake to cool off.
To decorate your cake melt the chocolate and the butter together over a little pan of boiling water, brush the cake with the melted chocolate on a cake stand using a silicone brush or a spatula and decorate with fresh orange peel.
This post is also available in: Italian