Description
A moist and sticky cake made with grated carrots and ground almonds, topped with a clove-orange syrup for a delightful flavor experience.
Ingredients
Scale
- 2 cups (250g) finely grated carrots
- 1 cup (120g) ground almonds (almond meal)
- 1 cup (150g) light brown sugar, packed
- ¾ cup (180ml) vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup (120ml) fresh orange juice
- ½ cup (100g) granulated sugar
- 3 whole cloves
- 1 tsp orange zest
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- Sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt in a separate bowl.
- In a large mixing bowl, whisk together the eggs, light brown sugar, vegetable oil, and vanilla extract until smooth.
- Gradually fold the dry mixture into the wet mixture using a spatula, being careful not to overmix.
- Gently fold in the finely grated carrots and ground almonds until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, checking for doneness with a toothpick.
- While the cake is baking, prepare the clove-orange syrup by combining fresh orange juice, granulated sugar, whole cloves, orange zest, and lemon juice in a small saucepan. Bring to a boil, then simmer for 8-10 minutes until slightly thickened.
- Once the cake is out of the oven, let it cool for 10 minutes, then poke holes in the top and pour the warm syrup over it.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: carrot cake, almond cake, clove-orange syrup, dessert recipe