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Amaretti carrot cake

AMARETTI CARROT CAKE
Written by Veronica Lavenia

Amaretti carrot cake mixes tradition and innovation.

Freshly grated carrots, corn flour (cornmeal), rice and almonds flours are the basic ingredients of this soft and very fragrant dairy free cake. The  Amaretti (typical Italian almonds cookies-biscuits) match perfectly with the carrots, exalting their flavor and, containing sugar themselves, allow to sweeten this cake with just a spoon of date syrup.

Amaretti carrot cake: Ingredients

Serves 6-8

100 g (3½ oz) Amaretti

3 organic carrots (4, if small)

80 ml (3 fl oz) mild extra virgin olive oil

3 free range organic eggs

Pinch of sea salt

1 tbsp dates syrup

100 g (3½ oz) corn flour (cornmeal), sifted

150 g (5 oz) brown rice flour, sifted

50 g (2 oz) almonds flour

1 tsp organic baking powder

2 tbsp almonds flakes

Amaretti carrot cake: Method

  1. Preheat the oven to 180° (350°F/Gas 4).
  2. In a mixer, blend the almonds for a few seconds. Wash, squeeze the carrots and chop them in the mixer, too. Once chopped, squeeze them well to eliminate the excess moisture.
  3. Beat the eggs with the salt and the date syrup.
  4. Add the sifted flours with baking powder.  Add the amaretti and carrots. Mix well and pour the dough into a mold (28 cm), covered with baking paper. Add the almonds flakes.
  5. Bake for about 30 minutes.

Veronica Lavenia

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.