Description
Warm Carrot Fig Almond Cake is a delightful treat that combines the sweetness of carrots and figs with the nutty flavor of almonds, creating a celebration of flavors and textures.
Ingredients
Scale
- 200 g (1 ½ cups) grated carrots
- 150 g (1 cup) chopped dried figs
- 100 g (1 cup) ground almonds
- 150 g (1 ¼ cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 100 g (½ cup) unsalted butter, melted
- 150 g (¾ cup) brown sugar, packed
- 3 large eggs
- 60 ml (¼ cup) milk
- 1 tsp vanilla extract
For the honey cream topping:
- 150 ml (⅔ cup) heavy cream
- 2–3 tbsp honey
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the fresh carrots and chop the dried figs.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- In a large bowl, combine the melted unsalted butter, packed brown sugar, eggs, milk, and vanilla extract. Mix until smooth and creamy.
- Fold in the grated carrots and chopped figs, followed by the ground almonds. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into a prepared 9-inch round cake pan and smooth the top. Bake for 40–45 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Serve warm with honey cream topping.
Notes
- Use high-quality ingredients for the best flavor.
- Ensure all ingredients are at room temperature before mixing.
- Do not overmix the batter to avoid a dense cake.
- Serve the cake warm for the best experience.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Carrot Cake, Fig Cake, Almond Cake, Dessert, Baking