Carrot Almond Cake

January 15, 2018

This version of the beloved carrot cake we all know is lighter and yet, dense and satisfying.

Makes 8-10 servings

Ingredient List:

  • 1 ½ cups whole wheat pastry or sprouted whole wheat flour
  • ½ cup almond flour
  • ½ cup semolina flour
  • Pinch sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ cup coconut sugar
  • ¼ cup extra virgin olive or avocado oil
  • ½ teaspoon orange extract
  • 1 cup grated carrot
  • Juice and grated zest of 1 orange
  • Spring or filtered water

Step By Step Instructions:

Preheat oven to 350F and lightly oil a standard bundt pan or 10-inch cake pan.

Whisk together flours, salt, baking powder and soda and coconut sugar. Mix in oil, extract, orange zest and juice, carrot and enough water to create a spoonable batter. Pour evenly into cake pan and bake until the center of the cake springs back to the touch, 45-50 minutes.

Allow the cake to cool for 5-7 minutes before turning onto a platter.

COOK’S TIP: In the old days, this lovely cake would be served with a sprinkling of confectioner’s sugar. But now as I cook with healthier ingredients, we serve it as is or with a light glaze of boiled rice syrup and orange juice.