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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.