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Traditional Venetian Carrot and Almond Cake

Traditional Venetian Carrot and Almond Cake is diary free irresistible holiday Venetian dessert.

Course Dessert
Cuisine Italian
Keyword Traditional Venetian Carrot and Almond Cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16 slices

Ingredients

  • Ingredients for the cake:
  • 1 cup almond flour
  • 12 Tbsp all purpose flour
  • ½ Tbsp baking powder
  • Pinch of salt
  • 1 Tbsp vanilla extract
  • ½ Tbsp cinnamon powder
  • Zest of 1 orange
  • 8 Tbsp sugar
  • 2 eggs, separated
  • 4 Tbsp avocado oil
  • 1 ¼ cup finely grated carrots
  • Ingredients for the glaze:
  • 3 Tbsp powdered sugar
  • 4 Tbsp orange juice
  • Roasted almond slices to taste, optional

Instructions

  1. Preheat the oven to 175C / 347 F.

  2. Grease 7 inches round cake pan and leave aside.

  3. In medium sized bowl, combine almond flour, all purpose flour, baking powder, salt, cinnamon, orange zest, carrots, sugar, and oil.

  4. In another medium sized bowl, whisk egg whites and sugar until stiff peaks form. Fold gently in flour and carrot mixture.

  5. Pour your batter into prepared pan, smooth the top and bake for 50 minutes.

  6. While the cake is the oven, whisk the glaze.

  7. Once your cake is cooked, let it cool for a while and drizzle all over the cake.

  8. To finish the cake, roast almond slices and garnish the cake for extra touch.

  9. Serve with whipped cream and enjoy.