Carrot Almond Cake
This version of the beloved carrot cake we all know is lighter and yet, dense and satisfying.
Makes 8-10 servings
- 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.