Is carrot cake healthier than regular cake?

Carrot cake is slightly healthier than a regular cake due to adding carrots. Carrots bring an additional sweetness that lessens the amount of sugar used to make a carrot cake. Plus, they pack in vitamins, minerals, and fiber; oil replaces butter for moisturizing properties. Serving carrot cake without frosting lessens the calorie intake.u003cbr/u003e

What is the trick to a moist cake?

Using heavy cream or buttermilk instead of milk, brown sugar instead of white sugar, adding oil, applesauce, or high-fat dairy products, using room temperature ingredients, and following the recipe is the key to making a moist cake.

How to make a carrot cake moist

The blend of carrots with oil provides enough moister to the cake. Also, read on u003ca href=u0022https://www.bakinglikeachef.com/how-to-make-a-cake-moist/u0022u003ehow to make a cake moistu003c/au003e.

Can you use olive oil instead of vegetable oil in carrot cake?

You can replace vegetable oil with light or mild extra-virgin olive oil resulting in an extremely moist cake.

How to serve Italian carrot cake?

Serve your cake with the mascarpone cream or accompany your morning coffee or black tea.

Italian Carrot Cake (Torta di Carote)

Name: Torta di Carote (Italian Carrot Cake)
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 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; 2 tablespoons powdered sugar; candied carrots

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 sweet and moist treat with an unforgettable flavor. It's perfect for breakfast or as part of your dinner table arrangement.

Author: Irina Totterman
Total Time: 45 minutes
Yield: 8 1x
Category: Cakes
Method: Baking
Cuisine: Italian

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:

2 tablespoons powdered sugar
candied carrots

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Instructions

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 to blend until the mixture turns into carrot cream. Using a flour sifter, sift all-purpose flour with baking powder a few times in a separate bowl; set aside.
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 orange zest and creamy pureed carrot mixture and beat again.
Add the flour mixture a little at a time and mix gently with a rubber spatula, making movements from top to bottom. Pour the cake batter into the prepared tin and smooth the surface of the batter.
Bake the cake in the preheated oven for 35 to 45 minutes, until golden brown. Check the cake with a toothpick test: the cake is 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.
Once cooled down completely, dust the cake with plenty of powdered sugar and decorate it with candied carrots.

Notes

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

Nutrition

Serving Size: 1 slice
Calories: 301
Sugar: 21.1 g
Sodium: 35 mg
Fat: 15.2 g
Saturated Fat: 1.8 g
Carbohydrates: 38.8 g
Fiber: 1.4 g
Protein: 4 g
Cholesterol: 47 mg

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