Oil-Free Butter-Free Super Moist Carrot Cake



- 5 eggs
- 65g light brown sugar, sifted
- 65g white granulated sugar
- 1/4tsp salt
- zest of 1 orange
- 60ml orange juice
- 150g ground almond
- 100g plain flour
- 1tsp baking powder
- 1tsp ground cinnamon
- 300g grated carrot
- 200g grated zucchini
- 30g chopped pecans or walnuts
- 30g sultanas or raisins

(1) Slightly grease a 23cm round cake pan and line the bottom with parchment paper. Preheat oven to 175c.

(2) With an electric mixer, beat eggs together with sugar, salt, and orange zest, for at the very least 5 minutes until very thick and pale. Then, add orange juice and beat for another minute.

(3) In a bowl, combine almond flour, all-purpose flour, baking powder, and ground cinnamon. Gently fold this dry mixture, in batches, into the beaten eggs.

(4) Next, fold in grated carrot and zucchini, and finally the nuts and dried fruits.

(5) Pour batter into prepared pan and bake in preheated oven for 50 minutes.

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