Ingredients

The following ingredients have 7 Servings
  • 200 g carrots, about 6 small
  • 3 large eggs
  • 130 g cane or coconut sugar
  • 90 g vegetable oil, any kind
  • 1/2 tsp pure vanilla extract
  • 1 Tbsp orange juice and zest, or orange liqueur
  • 180 g kamut flour, or all-purpose flour
  • 80 g almond flour
  • 1/4 tsp cinnamon
  • pinch of salt
  • 1 Tbsp (1/2 packet) baking powder

Instruction

  • Preheat the oven to 350°F (180°C). Grease a 9 inch round baking pan.
  • Peel the carrots, chop them, and add them to a food processor. Blend until finely shredded.
  • In a bowl, add the sugar and one egg at a time, whisking until the mixture is foamy and fluffy.
  • Then, add the oil, vanilla extract, orange juice or orange liqueur, and orange zest. Mix until incorporated.
  • After, add the shredded carrots and stir.
  • Lastly, in another bowl, mix the kamut and almond flours with the salt, cinnamon, and baking powder. Add this flour mixture to the wet mixture. Stir gently with a spatula until combined.
  • Pour the batter into the prepared baking pan and place on the middle rack of the preheated oven.
  • Bake for 30-35 minutes or until a cake tester or skewer inserted in the center comes out clean.
  • Take out of the oven, let cool on a rack, then unmold.