Carrot Almond Cake

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 350o 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.