Carrot and almond cakes are a perfect solution for so many eating occasions: breakfast, snack, end of meal, garden party or picnic, the combination of carrots and almonds in the preparation of cakes and desserts is always a winner.
These sweets bring together the needs of type 1 diabetes and celiac disease with ease and great taste: the two main ingredients are in fact almonds and carrots, a much-loved classic, the right mix of lightness and taste that brings to mind the flavours of yesteryear, the ones we used to taste when we were kids.
Since you will be able to make so many sweets with this recipe, you can store them in the freezer and take them out at the last moment, perhaps by popping them for a few seconds in the microwave or a few minutes in the conventional oven, and you will always enjoy them as if they were freshly made.
If you are thinking of breakfast, also try the Braid with ricotta, apricots and chocolate chips.
Carrot and almond cakes
46g carbohydrates per 100g
- 300g almonds, peeled
- 300g carrots
- 250g sugar
- 150g wholemeal rice flour*
- 4 eggs
- 16g baking powder*
- 1 bit of vanilla from the pod
- a pinch of salt
*Ingredients whose labels must read “gluten-free” (or, in Italy, they may be listed on Prontuario AIC)
- Chop the almonds and carrots separately and set them aside. Whip the egg whites and set them aside for a moment.
- In a bowl or planetary mixer, whip the egg yolks with the sugar until white and frothy, then add the almonds, carrots, flour, baking powder, vanilla, salt and, as a last ingredient, the egg whites.
- Pour the mixture into cupcake tins of the desired size: they are perfect size for breakfast in the morning!
- Bake in a convection oven preheated to 160°C for about 25 minutes.
Version with gluten of Carrot and almond cakes
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.