Venetian Almond-Carrot Cakes
Venetian Almond & Carrot Cakes are gluten free and refined sugar free cakes made with olive oil, orange, fennel, and toasted almond flour.
Equipment
- silicone muffin mold or cupcake liners if using a metal tin
Ingredients
- 7 ounces medium carrots peeled and roughly chopped (about 1 ½ cups)
- ½ cup extra virgin olive oil
- ½ cup light muscovado sugar packed
- 2 large eggs at room temperature
- ¼ teaspoon orange zest
- ¼ cup orange juice
- ½ cup gluten free flour
- 6 tablespoons almond flour toasted
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fennel seed lightly crushed
- ½ teaspoon sea salt
Optional Garnish:
- Greek yogurt to serve
- Local wildflower honey to serve
Instructions
- Arrange a rack in the center of the oven. Heat the oven to 325˚F if you need to toast your almond flour (see FAQs for instructions). Once your almond flour is toasted, heat the oven up to 350˚F.
- In a blender, combine 7 ounces peeled and roughly chopped carrots (about 1 ½ cups), ½ cup extra virgin olive oil, packed ½ cup light muscovado sugar, 2 large room temperature eggs, ¼ teaspoon orange zest and ¼ cup of orange juice. Blend until smooth, about 30 seconds.
- Now add ½ cup gluten free flour, 6 tablespoons toasted and cooled almond flour, 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon lightly crushed fennel seed and ½ teaspoon sea salt. Blend again until smooth, about 15 seconds.
- Line a muffin pan with cupcake liners if desired. Divide the batter evenly between the muffin cups, filling them ¾ of the way full. Place in the oven on the middle rack and bake for 20 to 25 minutes, rotating halfway through.
- Cool for 10 minutes, then remove the cakes from the muffin pan and cool on a wire rack until room temperature. Can be stored in an airtight container at room temperature for up to 72 hours.
- Serve with Greek yogurt & local wildflower honey, to taste.