What is tipo 00 flour

Tipo 00 is a fine grained Italian flour made from durum wheat. It has a slightly higher protein content than all-purpose flour, and is the preferred choice for making bread, pasta, and even pizza. It's also very common in Italy to use it for baked goods which is why we chose to use it in this Italian carrot cake. We test our recipes with both flours, but we personally prefer to bake with tipo 00 since it tends to hurt our stomachs less due to how it's processed. It does make baked goods slightly more soft, but it can typically be replaced with all-purpose unless stated otherwise. We highly recommend it!

Where can I get tipo 00 flour?

Our favorite brand of Italian flour is Caputo, and we order the tipo 00 flour off Amazon.

Can I use pre-shredded carrots?

No. The shredded carrots you get at the grocery store tend to be a lot thicker than shredding them at home. Freshly shredded carrots release juices that aid in flavoring the cake while pre-packaged carrots tend to be very dry.

Italian Carrot Cake (Torta di Carote)

Name: Italian Carrot Cake (Torta di Carote)
Prep time: 2 h 15 min
Cook time: 1 h
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 350 g (3 packed cups) shredded carrots, about 5-7 carrots; 180 g (2 cups) almond flour; 120 g (1 cup) tipo 00 OR all-purpose flour, spooned and leveled; 2 tsp baking powder; 1/2 tsp salt; 225 g (1 cup + 2 tbsp) granulated sugar; 4 large eggs, room temperature; 80 ml (1/3 cup) neutral oil; Zest and juice of 1 orange; 1 tsp pure vanilla extract; Powdered sugar, for dusting

Description

This Italian Carrot Cake is light, fluffy, and perfectly sweet. It’s made with freshly shredded carrots and scented with orange zest to give it a delightfully bright flavor!

Ingredients

Scale

350 g (3 packed cups) shredded carrots, about 5-7 carrots
180 g (2 cups) almond flour
120 g (1 cup) tipo 00 OR all-purpose flour, spooned and leveled
2 tsp baking powder
1/2 tsp salt
225 g (1 cup + 2 tbsp) granulated sugar
4 large eggs, room temperature
80 ml (1/3 cup) neutral oil
Zest and juice of 1 orange
1 tsp pure vanilla extract
Powdered sugar, for dusting

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Instructions

Preheat the oven to 350°F (180°C). Grease a 9 or 10-inch (23-25 cm) springform pan and line the bottom with parchment paper.
Wash, peel, and shred the carrots. You can do this by hand or use a food processor (our preferred method). If using a food processor, use a shredder attachment and use the side with the bigger holes.
In a large bowl, whisk together the flour, almond flour, baking powder, and salt. Set aside.
In another large bowl using an electric hand mixer, beat the sugar and eggs on medium speed for 1-2 minutes until thick and drizzly.
With the mixer still on, gradually add the oil then continue mixing for 1 minute. Add the orange zest, orange juice, and vanilla extract and mix until well combined.
Fold in the flour mixture with a silicone spatula until a few flour lumps remain. Then fold in the shredded carrots until just combined. Don’t overmix.
Pour the batter into the prepared springform pan and bake for 55-58 minutes until a cake tester inserted into the center comes out clean. When the timer has about 20 minutes left, loosely cover the top of the cake with a tent of foil to prevent over browning.
Once baked, let the cake cool for 10 minutes in the pan. Then run a knife along the edges and release the sides of the springform pan. Transfer to a wire rack to cool completely before topping it with powdered sugar, about 1.5 hours.
Once cooled, dust the top of the cake with powdered sugar and enjoy!

Notes

**Please note that the volume measurement for the oil and the juice and zest do not change when using the scale feature on the recipe card. Be sure to double or triple the amount when scaling up the recipe.

Measure the carrots after shredding.

Store at room temperature for up to 3 days by covering it with a cloche. You can also double wrap it in plastic wrap and keep in the fridge for up to 4-5 days.

After a while the powdered sugar will dissolve into the cake, so you may need to re-dust it.

Nutrition

Serving Size: 1 slice
Calories: 346
Sugar: 25.4 g
Sodium: 132.9 mg
Fat: 12.7 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 6.7 g