Home » Carrot cake almonds and oranges

Carrot cake almonds and oranges

by Ada Parisi
82871 views 5 min read

Carrot cake almonds and oranges. Is’ an amazing dessert, without butter and fluffy, but it made me feel a lot. But I found the perfect recipe. I had in mind for a long time a rustic carrot cake, with carrots and Avola almonds They could see it and to feel good in the dough, with a scent of Orange and a delicate but clear, NET.

I made it 5 or 6 times, also following various recipes found in cookbooks or on the net. And no never convinced me way down: Some have not risen, others have come good but with a dough too fine, smooth. I wanted that carrots and almonds yes they chewed’ well and had a certain something that slice of rustic, inviting. And I mean, at the end of this latest version of carrot cake, almonds and oranges I liked: well risen but consistent, with the coarsely chopped almonds and carrots that you see and feel the dough.

My tips for a perfect orange and almond carrot cake

I suggest you to use carrots' old’ for a few days, They then lost a little’ of water, because I noticed that most are dry carrots better is sweet. The scent of the orange peel that is given more juice (that is just, to avoid the risk that underlies the sweet yeast not well). I used vegetable oil, as little as possible (I'm not a fan of the oil cakes, but when I tried it with the butter was a tragedy) and 4 eggs that guarantee structure and air to the mixture.

I made the carrot cake, almond and orange donut version in high enough, and the cooking time much longer than regular cake, but you can also use stencils to dome (I know you all are thinking at Camille, but my idea was that of a sweet less ' refined '), and you can use the same dough to make healthy, delicious muffins. There's color and flavor even. In any case, for a variation, try the CARROT AND GINGER CAKE STUFFED WITH MASCARPONE I made varying an American recipe: different but great. And do not forget the CARROT MUFFINS WITHOUT BUTTER: light but yummy.

Carrot cake, almonds and oranges

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

FOR A MOLD BY 22-24 CENTIMETERS (ALSO DONUT) OR 15 MUFFIN:

250 grams of carrots (net weight without skin)

200 grams of caster sugar

100 grams of peeled almonds or almond flour is not too fine

200 grams of 00 flour for cakes (If you don't want to use the almonds used only 280 grams of flour 00)

50 ml vegetable oil (I used sunflower)

grated rind of one organic Orange

25 ml of orange juice

4 whole eggs

16 grams of baking powder

a pinch of cinnamon (Optional)

a pinch of salt

butter and flour for the cake Pan

icing sugar to decorate the cake

Procedure

tortadicarote2

For the carrot cake, almonds and oranges, Preheat the oven to 180 degrees static. Grease and flour the mold you've chosen: zipper closure, a ring or portion. Only the buttered muffin cups should not be nor floured.

Blend in the mixer the almonds with 30 grams of sugar: You'll have to get some sort of coarse flour, with bits of almond still evident. Set aside.

Always in the mixer, blend the carrots with the seed oil, the orange zest and orange juice.

With an electric mixer, 4 in a large bowl, whisk the eggs with the sugar, salt and cinnamon. You will need to obtain a whitish, puffy and fluffy and it will take 10-15 minutes. Add to this the almond flour mixture and continue to whisk, then the carrots. Finally, with the help of a spatula, combine the flour with the baking powder little at a time.

Pour the dough for the carrot cake, almonds and oranges into the pan or into molds or cups for muffins and bake. Bake for 25 minutes in case you have opted for the single portion or muffins, for 40 minutes in the case of the cake and for 50 minutes in the case of the doughnut, that needs longer cooking times due to the height of the dessert. Remember that in all cases is always the toothpick test, that should come out dry cake stuffed in.

Remove from the oven carrot cake, almonds and oranges, put on a wire rack and let cool completely. Sprinkle the cake with icing sugar and enjoy your meal!

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32 comments

Angel 16 March 2020 - 15:58

Congratulations. I did it the other day., following the letters the recipe and I came very good. I used single-dose moulds and after 3 days it was still very fluffy and yummy. Thank you very much!

Reply
Ada Parisi 16 March 2020 - 17:27

I am very happy, it's one of the cakes I care about the most. Thank you very much, ADA

Reply
My 27 January 2020 - 18:53

Hi Ada, lovely recipe, I'm ricopoando but I notice that you skipped passages, time to place peel and orange juice. But I'm going to eye. Hello

Reply
Ada Parisi 27 January 2020 - 21:16

Hello My, Welcome. The move is, It is when after entering the flour tell you to add the carrots. It is understood that they are the carrots that you previously smoothie with zest and orange juice. Let me know how you feel, It is one of my cakes the most successful and would like very much. A warm greeting, ADA

Reply
Paola 26 January 2019 - 12:33

Amazing, really good, perfumed, soft and colorful. Apt adding cinnamon. Thanks

Reply
Ada Parisi 26 January 2019 - 23:54

Thanks Paola, This cake is one of my greatest satisfactions! I'm glad you enjoyed and thanks for taking the time to tell me. A warm greeting, ADA

Reply
Grazia 25 October 2018 - 12:48

Hello I made very good but I have not read what I have to set the oven temperature, thanks and congratulations

Reply
Ada Parisi 25 October 2018 - 15:43

hello Grace, It is written in the recipe: the oven should be set to 180 degrees static. Is’ the standard mode for almost any type of cake. Ada Kisses

Reply
Laura 13 May 2018 - 09:47

Hi Ada! I have tried many recipes for cakes with carrots and almonds in an attempt to find the one that came near to the idea I had in mind, This is just you! Now at home it becomes a must
very yummy, thank you for sharing the recipe.
L

Reply
Ada Parisi 13 May 2018 - 11:41

I'm really happy! I also had in mind a precise taste and I made and remade so many times to get as close as possible. I'm really happy! A warm greeting! ADA

Reply
Lorena 26 February 2018 - 10:10

Hi Ada,
Yesterday I made and it was excellent, good recipe, thank you for having published, even by my husband, son and mother who have devoured!
Lorena

Reply
Ada Parisi 26 February 2018 - 17:19

Thanks Lorraine! Is’ one of the cakes I do and redo, and I never get tired! Best wishes to all the family! Kisses, ADA

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Susanna 9 February 2018 - 23:22

Hi Ada, a question: The carrot puree in a food processor must become creamy or just finely chopped? I made tonight, but a little is coming’ low. I'll try again Cmq, because the combination of flavors I really like

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Ada Parisi 10 February 2018 - 00:04

Hello Susanna! The carrots should be chopped finely, creamy would also mean a higher quality of liquid and perhaps that has remained low. Too moist. Let me know if you try again!

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Cristina 20 January 2018 - 15:21

Hi!!
If you do then the muffins can be frozen??

Reply
Ada Parisi 20 January 2018 - 17:08

Hi Cristina. I honestly never freeze a cake or a muffin, Only croissants. But even if you do habitually with this mixture should be no problem. Let me know, maybe next time I try I also. Good Sunday!

Reply
Clara 16 January 2018 - 18:55

Hi ada! You can do it with 3 eggs? They seem to many 4….
Thanks hello clara

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Ada Parisi 16 January 2018 - 20:47

hello Clara! And what to say? But Usane three great because I would then grow little or came too massed! Let me know!

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clara 15 February 2018 - 23:11

It came also very good with three eggs. great!!! congratulations…finished right away :)

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Ada Parisi 19 February 2018 - 11:12

Thanks Clara! Fantastic, then the next time I try it so I also! A dear greeting, ADA

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Silvana 28 October 2017 - 22:22

Recipe performed this afternoon, with success I would say. Very good thanks

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Ada Parisi 29 October 2017 - 19:17

Thank you for your confidence, I'm glad. Good Sunday.

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Josephine33 18 October 2017 - 14:18

But if I can put 3 eggs use xl?

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Ada Parisi 18 October 2017 - 14:36

Josephine I would say yes, If they are just big Yes. Let me know, ADA

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Evelina 16 October 2017 - 16:06

Hi Ada,
Yesterday I made this delicious cake and came soft and fragrant. The only thing I had put some doubts before you make it, and that then turned out as I thought, was the amount of sugar that indeed seemed excessive and made the cake to my taste too sweet.
I was wondering if the quantity is correct.

Thank you and always great

Reply
Ada Parisi 16 October 2017 - 16:08

Hi Evelina! Thank you very much, I'm so glad you liked it! Is the amount of sugar is the correct one to balance the dough, but you can decrease with total tranquility up to 50 grams without having repercussions on the softness of the cake. Let's say 200 grams can be enough, now I edit even the recipe. I like less sweet. A warm greeting. ADA

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GRACIELA POLANCO 15 October 2017 - 21:35

ME ENCANTA DIVINE

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Ada Parisi 16 October 2017 - 11:37

Gracias!!!! Bienvenida!

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Lucia 26 August 2017 - 12:47

Made and tasted! Very good!!!
Thanks Ada

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Ada Parisi 29 August 2017 - 16:13

Thank you, As always! A hug Lucia!

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Antonella November 11, 2016 - 16:22

Hi Ada! And congratulations on your tenacity!
It just looks so inviting, a lovely summer color that brings joy! I will try and maybe my sister will change opinion about carrot cake…!!!
A hug! Antonella

Reply
Ada Parisi November 14, 2016 - 11:08

Antonella thanks! Will you let me know? Here actually tastes is not focused on carrots, is a pleasant balance because he knows and then you chew well the almonds. I liked it very much, the again often because I really struggled to balance the doses and now I want to ' make’ at most! A warm greeting. ADA

Reply

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