Sweet Things · European
Spiced Carrot and Almond Cake
Ground almonds and grated carrot make this rustic, single-layer cake moist and fragrant with cinnamon. Dusted with powdered sugar and scattered with toasted almonds and fine carrot ribbons, it cuts into generous wedges for afternoon coffee.
Test kitchen note: Grate the carrots on the fine side of a box grater and do not squeeze them; their juice is what keeps the almond crumb so moist.
Method 6 steps
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Heat the oven to 350F and line a 9 inch round pan with parchment.
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Whisk the almond flour, flour, baking powder, cinnamon and salt.
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Beat the eggs and brown sugar until thick and pale, about 3 minutes, then drizzle in the olive oil.
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Fold in the dry ingredients and the grated carrots until evenly combined.
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Spread in the pan and bake 38 to 40 minutes, until a skewer comes out clean.
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Cool the cake, dust with powdered sugar and scatter the toasted almonds and a few fine carrot ribbons over the top before cutting.
That is the whole pie. Enjoy every slice.
Pairs well with
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