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Carrot and Almond Cake




Farina di frumento tipo 2

60 oz

Mandorle tritate

200 oz

Olio di oliva

200 fl oz


3 unit


3 unit


1 unit

Buccia di limone grattugiata

2 spoons

Zucchero bianco

200 oz


1 teaspoon

Lievito per prodotti da forno

1 teaspoon

Noce moscata

1 teaspoon

Sale iodato

1 pinch

Mandorle a lamelle

200 oz

Dolci from Spagna

Carrot and Almond Cake

Carrot and Almond Cake

vegetarian with gluten with eggs with nuts high in potassium high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Carrot and Almond Cake

Super juicy sponge cake of carrots and almonds. Try it will surprise you!

Carrot and Almond Cake step 1

step 1

Preheat the oven to 180º with heat up and down. Peel the carrots, grate them and grind them, then pick up the apple and peel it and grate it. We pass everything to a bowl and fully integrate.

Carrot and Almond Cake step 2

step 2

To put in another bowl the eggs and the sugar, to beat them with the mixer of bars until they whiten, next we add the carrot, the apple and the lemon zest. We mix very well.

Carrot and Almond Cake step 3

step 3

In another bowl we sift the flour, the almond, the yeast and the bicarbonate and add the pinch of salt and nutmeg we mix very well, until everything is completely integrated.

Carrot and Almond Cake step 4

step 4

We incorporate the two masses.

Carrot and Almond Cake step 5

step 5

Grease the mold and pour the mixture. We decorate with almond laminated by the top.

Carrot and Almond Cake step 6

step 6

Bake for about 35-40 minutes until the biscuit is punched with a toothpick and comes out clean.

Carrot and Almond Cake step 7

step 7

Let cool off outside the oven, and then demold.

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