Italian Almond Carrot Torta

Here’s an easy recipe for a flavorful, moist cake we enjoyed last night. It’s a wonderful alternative to a traditional carrot cake, if you choose to triple the recipe and ice it, stacked with Cream Cheese Buttercream Frosting. I served it dusted with a dollop of fresh, soft whipped cream (directions below).

The cake itself is low in sugar, thanks to the carrots. The ground almonds lend a wonderful flavor, and fantastic moisture to the crumb. Essence of lemon zest and a bit a cinnamon makes me nostalgic for Italy and the flavors of their bakeries. Naturally gluten-free, it requires no ingredient substitutions to satisfy your loved ones trying to avoid wheat. My family enjoyed it thoroughly, and I hope you’ll try it and enjoy it too!

Italian Almond Carrot Torta Recipe:

(Serves 6-8)

1½ cups carrots grated and minced

2 cups almond flour

¾ cup granulated sugar

3 eggs

2 Tablespoons cornstarch

2 teaspoons baking powder

1 teaspoon almond extract

1 teaspoon ground cinnamon

1 teaspoon grated lemon zest

2 Tablespoons whole milk

Confectioner’s sugar for dusting

The recipe calls for almond flour. I used Bob's Red Mill Natural Almond Flour Super-Fine, but you can actually make your own from whole almonds if you own a food processor. Just be careful to over process it. I suggest using the “pulse” setting.

Directions:

Preheat your oven to 350°F.

I prefer to mince the carrots in a food processor to avoid and “stringy” texture that might ensue if you just grate them.

Mix together, the carrots, almond flour, and sugar. Add the eggs one by one, mixing well after each addition. Add the almond extract and lemon zest. Add the flour and baking powder, and stir until well combined. Pour into a greased 9” springform pan and bake about 40-45 minutes or until a toothpick inserted comes out clean.

Allow to cool completely before removing from pan. Dust with powdered sugar. I like to serve it with soft whipped cream.

Soft Whipped Cream

1½ cup heavy whipping cream

2 Tablespoons Confectioner’s sugar

1 teaspoon real vanilla extract

Chill a clean stainless steel bowl in your freezer for 5 minutes. In it, whisk all ingredients to desired consistency. Soft peaks should form.