The pictures don’t do it much justice, but this cake was a pleasant surprise. Gluten-free and probably pretty low in fat, considering the fact that the recipe didn’t call for butter or oil, but just coconut, almonds and a lot of carrots. Since my daughter is into cake these days, and not so into her vegetables, I figured that she would get some healthy goodness with this cake.

I found this recipe in a newspaper insert, La Repubblica issues a series of cookbooks each week with their Friday and Saturday magazines. I love this about Italian newspapers, and nerdily get into collecting these different series. I am currently collecting a series of Pirandello plays recorded on DVD. Nerdy, I know. I’m not collecting these little paperback cookbooks, I just happened to end up with this one, but was happy to find this unique recipe in it to try!

Carrot Coconut Cake

translated from Quaderno di Cucina: La Ciliegina sulla Torta

• 300 grams (10.5 oz) finely grated carrots
• 3 eggs
• 150 grams (5.25 oz) blanched and peeled almonds, finely ground
• 150 grams (5.25 oz) sugar
• 150 grams (5.25 oz) coconut flour
• 2 tbsp of baking powder (yeast is a hard one to translate, the types of yeast in Italy are completely different than the ones you find in the States, the recipe lists lievito vanigliato in polvere)

Finely grind the almonds with the sugar and mix them with the grated carrots. Add the coconut flour, the eggs and the yeast, blending everything together. Scrape into a 24-cm (10-inch) cake pan and bake for 10 minutes at 160°C (320°F). Raise the temperature to 180°C (350°F) and bake for an additional 40 minutes. Allow to cool completely before serving.

One Year Ago: Pizza with Ricotta, Zucchini, Olives and Provolone

Three Years Ago: Daniel Island Farmers Market

~ by italicious on July 12, 2012.

Posted in almonds, carrots, coconut, dolci, eggs
Tags: almonds, carrots, coconut flour, desserts, gluten free, vegetarian