Torta di Carote (Italian Carrot Cake) Recipe

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Torta di carote

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Course Dessert

Cuisine Italian

Equipment

• Grater, mixing bowl, cake pan (9-inch), hand mixer or whisk, parchment paper

Ingredients

  

• 300 g about 2 cups carrots, finely grated
• 200 g 1 cup almond flour
• 150 g ¾ cup granulated sugar
• 3 large eggs
• 80 ml ⅓ cup olive oil or sunflower oil
• 1 lemon zest only
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Powdered sugar optional, for dusting
• Variations and Substitutions:
• Gluten-Free: This recipe naturally uses almond flour which is gluten-free. If you're not gluten-free, you can substitute almond flour with regular all-purpose flour in the same quantity.
• Sugar-Free: For a sugar-free option replace granulated sugar with your preferred sweetener (like Stevia or Erythritol) in a 1:1 ratio.
• Vegan: To make this cake vegan substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg). Olive oil works well as a replacement for butter in this cake.

Instructions

 

• Prep the Carrots
• Start by peeling and grating the carrots as finely as possible. From my own personal experience, using a fine grater ensures a smoother cake texture without chunks of carrot.
• Prepare the Pan
• Line your 9-inch cake pan with parchment paper and lightly oil it. This will prevent sticking and make it easier to remove the cake once it's baked.
• Mix Dry Ingredients
• In a large bowl, combine the almond flour, baking powder, lemon zest, and a pinch of salt. Set this aside.
• Whisk the Eggs and Sugar
• In another bowl, whisk together the eggs and sugar until the mixture is light and frothy. It’s essential to whisk it well, as this is what will help the cake rise without needing too much flour.
• Add Oil and Vanilla
• Slowly drizzle the olive oil (or sunflower oil) into the egg mixture while continuing to whisk. Then add the vanilla extract.
• Combine Wet and Dry Ingredients
• Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing could cause the cake to become dense. Finally, fold in the grated carrots.
• Bake
• Pour the batter into the prepared cake pan and bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake
• Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Optional Dusting
• When the cake is completely cool, dust it with powdered sugar for a traditional finish. Based on my overall experience, this light sweetness on top balances well with the natural flavors of the carrots and almonds.

Carrot cake is not just a favorite in many parts of the world, but in Italy, Torta di Carote is a delightful, light, and moist cake that’s perfect for any time of day. Let me show you how I make this version, which is gluten-free and easy to adapt based on your dietary needs.

Notes on What to Expect:

This Torta di Carote has a natural sweetness from the carrots, with a slightly nutty texture thanks to the almond flour. The lemon zest adds a bright, fresh note, making it a perfect cake for those who enjoy lighter, more balanced desserts. From my personal experience, it pairs beautifully with a cup of coffee or tea, especially as a mid-morning treat or dessert after dinner.

Meal Facts:

• Cuisine: Italian
• Course: Dessert
• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 15 minutes
• Ease of Cooking: Easy
• Servings: 8-10 slices
• Calories: 270 calories per slice (approx.)
• Cost of Ingredients: Moderate
• Equipment Needed: Grater, mixing bowl, cake pan (9-inch), hand mixer or whisk, parchment paper

Check out the right equipment and Ingredients that you need for making  Torta di Carote   here

Ingredients:

• 300g (about 2 cups) carrots, finely grated
• 200g (1 cup) almond flour
• 150g (¾ cup) granulated sugar
• 3 large eggs
• 80ml (⅓ cup) olive oil or sunflower oil
• 1 lemon, zest only
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Powdered sugar (optional, for dusting). Check out the right equipment and Ingredients that you need for making  Torta di Carote   here

Variations and Substitutions:

• Gluten-Free: This recipe naturally uses almond flour, which is gluten-free. If you’re not gluten-free, you can substitute almond flour with regular all-purpose flour in the same quantity.
• Sugar-Free: For a sugar-free option, replace granulated sugar with your preferred sweetener (like Stevia or Erythritol) in a 1:1 ratio.
• Vegan: To make this cake vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg). Olive oil works well as a replacement for butter in this cake.

Step-by-Step Instructions:

1. Prep the Carrots

Start by peeling and grating the carrots as finely as possible. From my own personal experience, using a fine grater ensures a smoother cake texture without chunks of carrot.

2. Prepare the Pan

Line your 9-inch cake pan with parchment paper and lightly oil it. This will prevent sticking and make it easier to remove the cake once it’s baked.

3. Mix Dry Ingredients

In a large bowl, combine the almond flour, baking powder, lemon zest, and a pinch of salt. Set this aside.

4. Whisk the Eggs and Sugar

In another bowl, whisk together the eggs and sugar until the mixture is light and frothy. It’s essential to whisk it well, as this is what will help the cake rise without needing too much flour.

5. Add Oil and Vanilla

Slowly drizzle the olive oil (or sunflower oil) into the egg mixture while continuing to whisk. Then add the vanilla extract.

6. Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing could cause the cake to become dense. Finally, fold in the grated carrots. Check out the right equipment and Ingredients that you need for making  Torta di Carote   here

7. Bake

Pour the batter into the prepared cake pan and bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the Cake

Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

9. Optional Dusting

When the cake is completely cool, dust it with powdered sugar for a traditional finish. Based on my overall experience, this light sweetness on top balances well with the natural flavors of the carrots and almonds.

Tips and Tricks:

• Texture Perfection: The cake should have a light and slightly moist texture. If it feels too dense, you may have overmixed the batter or used too much almond flour.
• Grating Carrots: Finely grated carrots give the cake its moisture, so don’t skip this step.
• Additions: Feel free to add a handful of chopped walnuts or raisins to the batter for added texture and flavor.

Troubleshooting:

• Cake Not Rising: If your cake is too flat, it could be due to not whisking the eggs and sugar well enough. Make sure you whisk until it becomes light and airy.
• Cake Too Dry: Overbaking or too little oil can cause the cake to dry out. Make sure to keep an eye on it around the 40-minute mark and test with a toothpick.
• Cake Sticking to the Pan: Always line the pan with parchment paper or use a non-stick spray to prevent sticking. Check out the right equipment and Ingredients that you need for making  Torta di Carote   here

Nutritional Information (per slice):

• Calories: 270
• Carbohydrates: 25g
• Protein: 6g
• Fat: 18g
• Fiber: 4g
• Sugar: 20g

Versatility:

Torta di Carote is highly versatile. It can be served as a simple dessert, enjoyed at breakfast, or even turned into a more festive cake with a light cream cheese frosting. Whether you keep it plain or add extra elements like nuts or spices, it adapts well to personal preferences.