Mom’s Carrot and Almond Cake

Carrot and Almond cake that does not need frosting. My mom’s infalible recipe, perfect for afternoon tea or coffee

Mom’s Carrot and Almond Cake Rebeca
  • 5-10 minutes
  • 8 Servings
  • 250 cals


  • 300gr. grated of finely chopped carrots, 200 gr. ground almond, 180 gr. azúcar, 4 eggs, 80 gr. flour, grated peel of 1 lemon, 1 teaspoon of baking powder, a pinch of salt


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I'm Rebeca, a Spaniard living in Zürich Switzerland. Before the Swiss adventure, I've lived in many different places : Madrid, Milano, Dublin, London, and I should not forget my two summers in Green Bay Wisconsin. ​I spend most of my free time cooking, and half of my lifetime thinking about food, so I might as well start writing about it. I also love traveling, getting to know new cultures (often through food), doing crafts or any manual work. My dream job would be to become a Michelin Guide Inspector. (So Michelin, contact me below) ​ You'll find mostly easy Mediterranean or Spanish recipes, since that is what I grew up with

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