Flourfree Almond-Carrot Cake
Since I am in Beijing I tried a lot of different carrot cakes - with or without frosting - and they were all different. Some were too sweet, some too firm, some too dry, but the best and perfect one I ate was at Dareem Cafe in Sanlitun South. Therefore my goal was to make a carrot cake which was at least as delicious as Dareems'. It is the first carrot cake I made - Maika gave me the recipe - and it was simply delicious: succulent and just perfect! I did not any topping as it was already delicious, but I think for the next time I'd probably try some walnut cream cheese frosting...we'll see!
And here comes the recipe, inspired from Natalie Eve Garrett
1 3/4 cups almond meal (or 1 ½ cups ground almonds or other nuts)
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
a pinch of ground cloves
a pinch of salt
1 ½ teaspoons baking powder
2/3 cup raw sugar
1 teaspoon almond extract
1 tablespoon olive oil
2 ½ cups carrots (3-4 large carrots), peeled and finely grated (I used a food processor, but you can also use the smallest holes on a box grater. Or, in a pinch, you can buy a bag of pre-shredded carrots at a place like Trader Joes, though they’ll be drier; soak them for an hour or so first!)
2/3 cup raisins (optional)
1. Preheat the oven to 350°. Grease a 9” cake pan with olive oil spray plus a drizzle or two more olive oil; set aside.
2. Combine almond meal (or grind your own in a food processor), spices and baking powder in one bowl; set aside.
3. Beat the eggs (with a mixer fitted with a whisk, or briskly with a fork). Slowly add the raw sugar and beat until it’s thick and ribbon-y. Add in the almond extract and olive oil, keep beating. Ahhhh that gorgeous almond smell!
4. Gently fold in the almond-spice mixture, and then slowly add the carrots and raisins.
5. Pour the batter into the cake pan. Bake for about one hour.
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