Carrot-Almond Coffee Cake

From the kitchen of One Perfect Bite...I must have something in common with the cat that curiosity killed. I found this recipe of the Whole Foods site over a year ago, and while it was not the kind of recipe I'm usually drawn to, it chipped at my curiosity until I could no longer resist the temptation to try it. Having done so, I'd classify this as a snack cake that can double as a coffee cake. It is perfect for a breakfast or brunch when you want to serve something out of the ordinary. It is barely sweet and uses enough carrots to qualify as a vegetable side dish. The cake is moist and dense, but its flavor is completely unlike that of a standard carrot cake. The predominant flavors here are the carrots and vanilla. This is not a cake for the masses, but I suspect it will be enjoyed by folks who like cornbread or plain biscuits for breakfast. It certainly is easy to make and I suspect that a few of you will be curious enough to give it a try. It's a nice cake. Here is how it's made.

Carrot-Almond Coffee Cake...from the kitchen of One Perfect Bite courtesy of Whole Foods Kitchen

Ingredients:
1/2 cup canola oil, divided, plus more for the pan
3 cups grated carrots or parsnips (or a combination), divided
1-3/4 cup almond flour, divided
1-1/4 cup all-purpose flour, divided
1 cup light brown sugar, divided
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup light sour cream
1 teaspoon pure vanilla extract
3 eggs

Directions:
1) Preheat the oven to 350 degrees F. Oil an 8x8-inch pan and line bottom with parchment paper.
2) In a medium bowl, make crumb topping by combining 1 cup carrots, 1/4 cup almond flour, 1/4 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon oil. Set aside.
3) In a large bowl, whisk together remaining 1-1/2 cups almond flour and 1 cup all-purpose flour, baking powder, baking soda and salt.
4) In a second large bowl, whisk together sour cream, vanilla, eggs, remaining 3/4 cup sugar and remaining oil.
5) Add flour mixture to large bowl and whisk again until incorporated. Fold in remaining 2 cups carrots. Transfer to prepared pan and scatter crumb topping over the top. Bake until cake springs back in the middle when pressed, and is deep golden brown, 50 to 60 minutes.
6) Set aside to let cool until warm, then transfer to a plate, discarding parchment paper. Cut into squares or wedges and serve. Yield: 8 to 16 servings.

                    

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