Ingredients
- 4 large carrots, grated
- 4 pots of plain yogurt (about 500g)
- 3 eggs
- 100g sugar (or sweetener to taste)
- 200g almond flour
- 1 teaspoon cinnamon (optional)
- 1 teaspoon baking powder
- Zest of 1 lemon (optional, for a fresh touch)
Instructions
- Oven and pan preparation: Preheat the oven to 180°C. Line a baking sheet with parchment paper or lightly grease it with oil to prevent the cake from sticking.
- Preparation of carrots: Wash and peel the carrots. Grate them finely using a grater or a food processor. This step is essential to obtain a homogeneous consistency in the cake.
- Wet mixture preparation: In a large bowl, beat the eggs and sugar until light and fluffy. Add the yogurt and mix well until fully incorporated.
- Incorporating the dry ingredients: In another bowl, combine the almond flour, baking powder, cinnamon, and lemon zest. Stir to evenly distribute the ingredients.
- Combining the ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula to avoid deflating the mixture. Make sure there are no lumps.
- Adding the carrots: Fold the grated carrots into the batter, stirring until evenly distributed. This will ensure that each slice has the right amount of carrots.
- Pouring into the Pan: Pour the batter into the prepared pan, smoothing the surface with a spatula for even baking.
- Baking: Bake the cake for about 35-40 minutes. To check if it is cooked, insert a toothpick into the center: if it comes out clean, the cake is ready.
- Cooling: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to finish cooling.
Notes
Note: For an even softer variation, you can whip the egg whites until stiff and gently fold them into the batter. This step will add lightness to your carrot cake with yogurt.
