Sweet, I crave sweet stuff. Don’t you crave sweets all the times? OK, sometimes I crave Indian food, and Thai (Max knows something about this :P). But I often crave those melting in your mouth sweet treats.
To cope with my sweet tooth I bake the healthiest cakes I can… only sometimes, some other times I go with straight chocolate :P What can be better than a carrot filled cake? It has plenty of vitamins :) Can we consider it one of the servings of veggies I should eat every day? I suppose not :P
Well well, this is healthy enough for me, you should try it too!
- 1 stick + 1 tbs butter (125 gr)
- generous 3/4 cup sugar (185 gr)
- 4 eggs
- 1 tsp lemon extract
- 1 pinch salt
- 1 1/2 cup flour (200 gr)
- 5 tbs corn starch (50 gr)
- 4 tsp baking powder (see note below)
- 2/3 cup almonds (80 gr)
- 1/2 lb carrots, about 5 (250 gr)
- powdered sugar to garnish
Cut the butter in small pieces, and leave aside to soften just a little. Meanwhile prepare the rest of the ingredients. Also turn on the oven at 360°F (180°C)
Chop the almonds. Peel the carrots and chop them thinly using a chopper or grate them on the larger holes of a grater.
Add the sugar to the butter and beat with a mixer for few minutes until it becomes a cream. Believe me it will become a cream (picture 1), but at first it will try to mess up your kitchen by throwing chunks of butter all over the place! A tall, thin bowl is best for this operation.
Add to the butter mixture one egg at a time, beating well before adding the next one. Add the lemon extract, a pinch of salt and mix well.
You are done with the mixer, grab a wooden spoon or a silicon spatula and start incorporating the flour, corn starch and backing powder sifted together.
Finally add the chopped carrots and almonds. Stir together, transfer to a buttered and floured 8 or 8 1/2 inch (20-22 cm) spring form cake pan and bake for 45 minutes at 360F (180C). Check the doneness by inserting a fine skewer in the center of the cake, it should come out clean.
Remove from the oven, wait a few minutes then remove from the pan and cool on a wire rack. When ready to serve sprinkle the top with powdered sugar.
Note: Backing Powder. For my cakes I use this thing called “Lievito Pane degli Angeli”. It is a leavening agent from Italy. I am not quite sure how to use backing powder, so in the ingredients list I assumed it works in the same way as lievito pane degli angeli and estimated the needed amount, if you know better please comment.
In Italy there is no such thing like mixing backing soda with some other stuff to raise your cakes. Everybody uses this leavening agent, because it is just wonderful and works all the times. Check it out on Amazon, and read the reviews if you don’t believe me ;)