Rustic Carrot Cake

This carrot cake is the perfect addition to your Easter table! Made mostly with an almond flour base, this carrot cake could be a cousin to the torta caprese. It’s delicious, not too sweet and the perfect compliment to a nice espresso.

Ingredients

300g shredded carrot

2 cups almond flour

100g sugar

3 eggs

2 packets of paneangeli vanillina

zest and juice from 1 orange

pinch of salt

1/2 cup organic flour

2 tsp baking powder

powdered sugar for dusting

Directions

In a large bowl add the shredded carrot, sugar and almond flour. Mix until everything is well combined

Then add the eggs, vanillina, zest and orange juice, salt, flour and baking powder and mix until everything is combined

Pour into a greased 9” inch spring form pan and bake at 350F for 35-40 minutes

Allow to cool before releasing it from the pan and adding the powdered sugar

Buon appetito!