If you’re looking for a moist and tender carrot cake, this one is absolutely delicious! Unlike traditional carrot cakes, this recipe uses very little flour, relying more on a combination of ground almonds and just a touch of flour. You can use regular flour or gluten-free flour, depending on your preference. When combined with fresh carrots and sweet raisins, it creates the softest, most flavorful carrot cake you’ll ever have.
I also use almonds with the skin on, which gives the cake a lovely texture and depth of flavor. To make it even more special, I fill and cover the cake with a tea-infused mascarpone frosting, using a tea blend called Hot Cinnamon Spice. The warm cinnamon notes pair beautifully with the rich, nutty carrot cake, creating a perfect balance of flavors.
Of course, if you prefer, you can also frost it with cream cheese frosting for a classic touch or vanilla bean ganache for a smooth, creamy finish.
No matter how you choose to enjoy it, this cake is pure melt-in-your-mouth perfection—a true beauty in both flavor and texture!
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