Carrot Cake with Almonds
How do you make carrot cake with almonds and buckwheat?
Beat the eggs with sugar until foamy, then add oil and lemon zest. Alternate in the toasted almond flour, buckwheat flour, and milk. Add grated carrot and raisins. Pour the mixture into a greased pan and bake at 175°C for 30-35 minutes. Decorate with melted chocolate once cool.
An exquisite cake with an old-fashioned flavor, full of protein and with little added sugar thanks to the raisins, which give it that natural sweetness. It is prepared in very little time, and we can enjoy a healthy cake. Delicious for breakfast or afternoon coffee in good company, it is spectacular.
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Servings: For a 20 cm pan
Ingredients
- 300 g carrots
- 150 g buckwheat flour
- 150 g almonds, with or without skin
- 2 medium eggs
- 80 g whole cane sugar
- 90 ml coconut or sunflower oil
- 200 ml unsweetened oat or rice milk
- 70 g raisins
- 1 organic lemon (zest)
- 14 g baking powder
- 100 g dark chocolate
Instructions
Peel and grate the carrots, then set aside.
Toast the almonds for about 5 minutes over medium-low heat in a skillet, turning constantly and taking care not to burn them.
Grate and chop the lemon zest, then set aside.
Once the almonds are cold, place them in a mixer or mini chopper. Grind them into almond flour.
Place the eggs and sugar in a mixer and beat well for about 3 minutes, until you have a foamy mixture.
Add the oil and lemon zest. Beat again. Preheat the oven to 175°C (350°F).
Add the almond flour or ground almonds, sift in the buckwheat flour, and gradually add the milk; beat again for a few seconds.
Add the grated carrots and raisins, and mix with a spatula.
Finally, sprinkle in the baking powder and gently mix from bottom to top with the spatula until well incorporated.
Transfer the mixture to a well-greased pan. When the oven is fully hot and at temperature, bake for 30-35 minutes.
If you want to use walnuts or almonds, heat them as well for 5 minutes over medium-low heat, then chop them to the thickness you prefer. Set aside.
Once the cake is ready and before removing it from the oven, do the toothpick test. If it comes out dry, take it out of the oven. Let cool for 5 minutes and unmold. Let cool completely. Melt the chocolate in a bain-marie.
Decorate with the melted chocolate and the walnuts or almonds.
Enjoy with your favorite drink.
Enjoy your meal!
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- 300 g carrots
- 150 g buckwheat flour
- 150 g almonds, with or without skin
- 2 medium eggs
- 80 g whole cane sugar
- 90 ml coconut or sunflower oil
- 200 ml unsweetened oat or rice milk
- 70 g raisins
- 1 organic lemon (zest)
- 14 g baking powder
- 100 g dark chocolate