Italian Carrot Cake (Torta di Carote)
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!
Equipment
- Kitchen Scale
- 9 or 10-inch (23-25 cm) Springform Pan
- Electric Hand Mixer
Ingredients
- 350 g (3 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
- ½ tsp fine sea salt
- 225 g (1 cup + 2 tbsp) granulated sugar
- 4 large eggs room temperature
- 80 ml (⅓ cup) neutral oil
- Zest and juice of 1 orange
- 1 tsp pure vanilla extract
- Powdered sugar for dusting
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
- 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.
- To make this gluten-free, substitute the 00/all-purpose flour with an equal amount of 1:1 gluten-free baking flour. We recommend Bob's Red Mill.
Nutrition
Serving: 1 slice | Calories: 341kcal | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Sodium: 247mg | Fiber: 3g | Sugar: 25g
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