Pierre Hermé carrot cake with almond flour – healthy french dessert recipe

Pierre Hermé is not just a world-famous French chocolatier and pastry chef, but a true «god of culinary art». Known as the «master of haute patisserie», he earned the nickname «the Picasso of pastry» thanks to his revolutionary approach to desserts, especially macarons. Hermé redefined not only their classic recipe but also the art of flavor combinations.

Every recipe by Pierre Hermé is more than just a delicious dessert — it is a true masterpiece of confectionery craftsmanship. He managed to transform even the familiar carrot cake into a refined delicacy. The addition of almond flour gives the dessert a richer aroma, a softer texture and significantly increases its nutritional value.

Almond flour contains easily digestible plant protein, which acts as a building material for the cells of the human body, as well as vitamin E — a powerful antioxidant that protects against free radicals and helps slow down the aging process.

CraftOil presents organic, 100% natural almond flour made from almond meal at its own certified stainless-steel mill approved for food production. This gluten-free and low-fat dietary product features a rich vitamin and mineral profile and exceptional health benefits.

Ingredients for carrot cake with almond flour (Serves 4)

For prepare you will need:

• 250 g carrots (2 medium carrots);
• 2 eggs;
• 100 g sugar;
• 50 g wheat flour;
• ½ tsp baking powder;
• 150 g almond flour;
• 25 g vegetable oil;
• 1 pinch of salt;

Step-by-step carrot cake recipe

Peel and wash the carrots. Grate them finely or cut into small pieces and puree in a blender. Grind the sugar into powdered sugar using a coffee grinder or food processor. Beat it together with the eggs and a pinch of salt until a thick pale foam forms. Add the vegetable oil to the egg mixture, then stir in the carrots.

Combine the wheat flour, almond flour, and baking powder. Sift the dry ingredients twice through a fine sieve. Mix the dry ingredients with the carrot and egg mixture until smooth. Transfer the batter into a baking pan lined with parchment paper.

Bake in a preheated oven at 180°C (356°F) for 35–40 minutes. Let the finished cake rest in the turned-off oven with the door closed for a few minutes before removing and slicing.

This moist carrot almond cake can be served with fruit jam, sour cream frosting, condensed milk or a light cream cheese glaze.

Notes and tips:

Using raw almond oil in the batter makes the cake especially aromatic. To improve the flavor and nutritional value, you can also add almonds, walnut crumbs or cashews. A wide selection of nuts, cold-pressed oils, grains, seeds, and specialty flours is available at the Ukrainian online store .