Carrot-almond cakes from Baking at République: Masterful Techniques and Recipes for Bakers (page 201) by Margarita Manzke and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute amaretti biscuits for ladyfingers.

  • Smokeydoke on April 28, 2026

    I made these a while back so I can't remember all the details, but the recipe is ok, it needs tweaks to be good. Every recipe I've tried so far has been amazing but they all need tweaks. I used store-bought almond flour and it cut down on a lot of time. The cake itself is tasty but simple. I put on a drizzle of icing, however the possibilities are endless. I'm thinking of making it savory next time and serving it as a side. Pic included.

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