Fragrant Carrot Almond Pound Cake
Easy Home Baking: Make a Moist Carrot Pound Cake with Almond Flour for Enhanced Flavor
I decided to bake carrot cake after a long time. Since I had almond flour leftover from making cookies, I decided to use it to create a carrot cake packed with almond flavor, making it extra moist and rich. This recipe is my personal creation, so please use it as a reference to enjoy a delightful home baking session!
Key Ingredients- 150g fresh carrots (finely grated or pureed)
- 100g unsalted butter (at room temperature)
- 2 fresh eggs (at room temperature)
- 50g granulated sugar (adjust to taste)
- 100g almond flour
- 50g all-purpose flour or cake flour
- 5g baking powder
Cooking Instructions
Step 1
Let’s start preparing! First, ensure your butter and eggs are at room temperature for at least 30 minutes before you begin. This makes creaming and mixing much easier. Wash, peel, and finely grate or puree the carrots using a food processor or grater. Tip: You can also grate the carrots along with the eggs in a food processor for a quicker method. Afterward, you can mix all other ingredients together, but for a more refined texture, follow the steps below.
Step 2
In a bowl, place the softened room-temperature butter. Using a whisk or electric mixer, cream the butter until it becomes light and fluffy, resembling a smooth paste. Thoroughly creaming the butter is crucial for a good texture.
Step 3
Gradually add the sugar to the creamed butter, about 2-3 additions, while continuing to whip. The sugar doesn’t need to dissolve completely; just whip until the sugar granules are slightly broken down and the mixture is well combined. Be careful not to overmix, as this can cause the butter to separate.
Step 4
Separate the egg whites from the egg yolks. While you can add whole eggs, adding too much egg white at once can cause the mixture to curdle or separate due to the water content. Separating them is recommended for a more stable batter.
Step 5
First, add only the egg yolks to the butter and sugar mixture. Whisk until the yolks are fully incorporated and the mixture is smooth and emulsified.
Step 6
Now, gradually add the separated egg whites in 2-3 additions, whipping well after each addition. Adding too much at once can prevent proper emulsification, leading to a separated batter. Whisking thoroughly each time helps to bind the ingredients together.
Step 7
In a separate bowl, sift together the almond flour, all-purpose flour, and baking powder at least 2-3 times. Sifting aerates the dry ingredients, resulting in a lighter and more tender cake.
Step 8
Add the sifted dry ingredients to the wet butter mixture. Using a spatula, gently fold until just combined, and no dry streaks remain. Be careful not to overmix, as this can develop gluten and make the cake tough.
Step 9
Add the finely grated or pureed carrots to the batter. Again, use a spatula to fold them in evenly, ensuring the carrots are distributed throughout the batter.
Step 10
The batter is now ready! It should be moist and look appetizingly like carrot cake batter.
Step 11
Prepare your baking pans. You can use cupcake liners and portion the batter, or prepare a loaf pan or muffin tin. If using an oven-safe pan, grease it thoroughly with butter or line it with parchment paper to prevent sticking and ensure easy removal.
Step 12
Fill the prepared pans with the carrot cake batter. After filling, gently tap the pan on the counter 2-3 times. This helps to release any large air bubbles, leading to a smoother, more evenly baked surface.
Step 13
Bake in a preheated oven at 170°C (340°F) for approximately 35 minutes. Baking times can vary depending on your oven. After about 25 minutes, insert a skewer into the center; if it comes out clean, the cake is done. Rotating the pan halfway through the baking process can help ensure even baking, as ovens often have hot spots.
Step 14
Here’s the beautifully baked, warm carrot pound cake. The aroma of fresh carrots and the nutty flavor of almonds are truly delightful.
Step 15
This cake is wonderful on its own, but for an extra treat, you can serve it with a dollop of cream cheese, just like a classic carrot cake! I used less sugar for a less sweet profile, but if you prefer a sweeter cake, consider increasing the sugar to around 100g. Enjoy your delicious dessert with a warm cup of tea or coffee!
