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Torta di Carote (Italian Carrot Cake)

Sliced Italian carrot cake on parchment.
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This Italian carrot cake, or torta di carote, is a moist, light cake made with pureed carrots, oil, sugar, eggs, and orange zest, with no butter or spices. It is perfect for breakfast, a snack, or dessert.

Ingredients

Scale

For the batter:

  • 6.5 oz. (185 g) carrots
  • 1 1/3 cup (165 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup (110 g) sunflower oil
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 orange, zest
  • 1 tablespoon unsalted butter for greasing 

For decoration:

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Instructions

  1. Wash and peel carrots with a vegetable peeler. Cut them into slices. Transfer carrots to a food processor and chop finely. Add the sunflower oil and continue blending until the mixture turns into a carrot cream. Using a flour sifter, sift all-purpose flour with baking powder a few times in a separate bowl; set aside.
  2. Preheat the oven to 350°F (175°C). Brush an 8-inch (20 cm) round cake pan with softened butter and flour it. Place sugar and eggs in the bowl of a stand mixer and beat for 1 to 2 minutes. Add the orange zest and the creamy pureed carrot mixture, and beat again.
  3. Add the flour mixture a little at a time, mixing gently with a rubber spatula in a top-to-bottom motion. Pour the cake batter into the prepared tin and smooth the surface.
  4. Bake the cake in the preheated oven for 35 to 45 minutes, until golden brown. Check the cake with a toothpick test: it's ready if it comes out with a few moist crumbs. Let it cool for a couple of minutes before unmolding it to prevent the cake from breaking. If you bake the cake in a Le Creuset springform pan, you can remove the cake immediately.
  5. Once completely cooled, dust the cake with plenty of powdered sugar and decorate it with candied carrots.

Notes

  1. Blend the carrots with oil longer (up to 5-6 minutes) if desired. In this case, they will be blended perfectly with the batter.
  2. Use a hand mixer to make the cake batter if preferred.
  3. You can also grate carrots very finely if you don't have a food processor.
  4. Using a silicone mold doesn't need to be buttered and floured before adding the batter.

Nutrition

Find it online: https://www.bakinglikeachef.com/italian-carrot-cake-torta-di-carote/