Carrot And Almond Cake Recipes

HEALTHY CARROT CAKE

Steps:

• In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
• In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
• Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
• Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
• Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
• Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.
• Remove from the oven and cool off completely (about 4-5 hours).
• While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
• When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.

CARROT CAKE

Steps:

• In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg
• In a separate bowl, mix together eggs, agave, and oil
• Stir carrots, raisins, and walnuts into wet ingredients
• Stir wet ingredients into dry
• Transfer batter into 2 well greased 9 inch springform pan
• Bake at 325°F for 35 minutes
• Cool cake for 3 hours, then remove from pan
• Serve

CARROT AND ALMOND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Finely grind the almonds in a nut grinder, coffee grinder or blender.
• In a large mixing bowl, stir together the ground almonds, amaretti and baking powder. In another bowl, beat the egg yolks with the sugar until pale yellow and creamy, and then stir in the lemon zest and almond extract. Add yolk mixture to the almond mixture, along with the grated carrots, and stir just until combined.
• In a large, clean mixing bowl, beat the egg whites until stiff and gently fold them into the egg mixture. Pour into the prepared pan, and bake on the middle level of the oven for 50 to 60 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and let cool on a rack.
• Run a knife around the sides of the pan, release and transfer cake to a dish. Dust with confectioners' sugar, and serve at room temperature. (It keeps well at room temperature, wrapped in aluminum foil.)