Orange Carrot Almond Cake | Sweet Dairy Free Recipe
Why You Will Love This Recipe
If you want a cozy afternoon treat, this orange carrot almond cake is exactly what you need. I love baking this moist orange carrot almond loaf because it fills the kitchen with sweet citrus aromas. You just blend fresh carrots, nutty almond flour, and vibrant orange zest to create a dairy free carrot cake that tastes like pure comfort. It pairs perfectly with warm tea.
Tips for Success
• For a gluten-free version, substitute the regular flour with a gluten-free all-purpose flour blend.
• If you prefer a nut-free cake, replace almond flour with sunflower seed flour or additional all-purpose flour.
• Add a teaspoon of cinnamon or nutmeg to the batter for extra warmth and spice.
• For a more intense orange flavor, include a few tablespoons of orange zest in addition to the juice.
• Consider adding chopped nuts or raisins to the batter for added texture and flavor.
Frequently Asked Questions
What can I use as a substitute for almond flour in this cake?
You can use hazelnut flour or regular all-purpose flour as a substitute for almond flour, although this may change the flavor and texture slightly.
How should I store the Orange Carrot Almond Cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze it for up to 3 months.
What should I do if my cake doesn't rise properly?
Ensure that your baking powder is fresh, as expired baking powder can affect rising. Additionally, make sure not to overmix the batter once the dry ingredients are added, as this can lead to a denser cake.
Recommended Drink Pairings
- Chardonnay: The buttery notes and citrus undertones complement the orange and almond flavors in the cake.
- Ginger Ale: The spiciness of ginger enhances the warmth of the carrots and adds a refreshing contrast.
- Green Tea: Its subtle bitterness balances the sweetness of the cake while providing a light, refreshing palate.
- Espresso: The rich, bold flavor of coffee pairs well with the cake's sweetness, creating a satisfying contrast.
- Prosecco: The fruity and bubbly nature of this sparkling wine adds a celebratory touch to the dessert.
Ingredients
Equipment:
Directions
- Peel the carrots and chop them finely, then set aside.
- Beat the eggs with the sugar until you obtain a frothy and airy mixture.
- Add the orange juice and oil to the bowl and continue beating slowly.
- Add the sifted cornstarch, baking powder, and sifted flour, beating slowly to incorporate.
- Add the almond flour into the batter and beat again.
- Combine the almond essence, orange zest, and chopped carrots, mixing them in gently.
- Mix everything together with a spatula and pour the mixture into a 24cm (9.5-inch) cake tin that has been well greased with butter.
- Bake in a preheated fan oven at 160°C (320°F) for 50 minutes or at a static temperature of 170°C (340°F) for 50 minutes, making sure to check the center with a toothpick.
- Remove the cake from the oven once cooked and let it cool completely.
- Dust the top with powdered sugar and serve.
Adapted from a Recipe by: Arquivo das Melhores Receitas
Nutritional Facts (Per Serving)
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