There are some flavours that remind you of past summer days, when school was over and the only thing to do was to spend the day playing tennis or swimming. During this summer days a nice option for breakfast or a quick snack after tennis classes was always a mini carrot almond cake. Now that I grew up and I can bake (I guess I can do it right?!) a cake I have decided to experiment with my beloved almond and carrot cake.
This time I have used gluten free flour, no butter and no milk. Butter has been replaced by sunflower oil and milk by using orange juice that gives a nice and rich flavour to the cake, and goes perfectly well with almond flour. If you like the orangy taste you can add some more orange aroma!
Ingredients for 1 square baking pan
2 eggs
120gr confectioner’s sugar
80ml sunflower oil
1 orange – zest and juice
260gr grated carrots
120gr almond flour
1 tsp baking soda
180gr gluten free flour (opted for cake mix)
1 pinch of salt
In a bowl wish together eggs and sugar, until white and well combined. In another bowl mix the grated carrots with oil, orange juice and orange zest. Add the carrots to the egg mix and add the sifted flour. Add the almond flour and if needed you can add some spoons of almond milk to make the mixture more creamy. Bake in preheated oven at 180°C for 45 minutes, checking if the cake is ready with a toothpick (it must come out clean).
Serve in the morning with a glass of milk or it’s perfect for an after dinner dessert served with a scoop of vanilla ice-cream.
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