Carrot-almond cake

I felt an instant attraction. And I was not wrong...this time. I saw the making of this carrot cake on RaiUno yesterday. Italians like to eat it around November 1st.

Recipe adapted from La Prova del Cuoco
time: 20 min preparation + 40 min baking + 25 min cooling

ingredients

• 300 g (2 cups) whole almonds, finely blended
• 300 g (11 oz/3 medium) carrots, finely grated
• 6 eggs room temperature, separated yolks from whites
• 200 g (1 cup) sugar
• 90 g (3/4 cup) spelt flour OR
• 90 g (2/3 cup) regular flour

• 8 g (2 teaspoons) baking powder
• grated zest from 1 lemon
• 1 teaspoon vanilla extract
• pinch of salt

instructions

1. Preheat oven to 180C/350F (fan forced function). Butter and line with a parchment paper a baking form. 
2. Beat yolks with sugar till pale. Slowly fold in almond mill, carrots, vanilla, lemon zest and flour sifted with baking powder. 
3. Beat whites with a pinch of salt till soft peak forms. Gently incorporate them into the carrot batter. 
4. Transfer everything into a baking dish and then into a hot oven for 45 min. Insert a toothpick in the middle, if it comes out dry, the cake is ready.

notes

• delicious! moist, tasty, rich with a little crunch from the almonds;
• not too sweet, with the tastes of almonds, vanilla, lemon and carrots all playing beautifully;
• I always blend my almonds with a couple spoons of sugar (taken from the whole amount); it prevents them from sticking;
• if I used a store-bought almond mill, the cake would have been lighter in color and without that attractive almond bite;
• the taste of freshly ground almonds is noticeable and fine!
• I grated carrots on a finest grater possible; a lot of work but this way the cake is delicate;
• I used a 26cm/10inch spring baking form