Rebeca

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

Ingredients

  • 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

Directions

See Recipe
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Author:

Rebeca

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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