Name: Italian Carrot Cake (Torta di Carote) Recipe
Prep time: 20 min
Cook time: PT-490447H53M15S
Total time: PT-490447H53M15S
Cuisine: Italian
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

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Introduction

Italian Carrot Cake, or Torta di Carote, is a moist and fragrant dessert that highlights fresh carrots and subtle citrus notes. This simple yet elegant cake is perfect for any occasion and is naturally light with almond flour adding a delicate texture.

A single slice of light orange cake sits on a white plate, showing a soft and moist crumb texture with small orange bits inside. The top is dusted with a thin layer of white powdered sugar, and the edges are slightly browned, giving it a fresh baked look. The plate is placed on a white marbled textured surface, and a golden fork lies nearby. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: Wash, peel, and shred the carrots by hand or with a food processor using the shredder attachment with the larger holes.
Step 3: In a large bowl, whisk together the almond flour, tipo 00 (or all-purpose) flour, baking powder, and salt. Set aside.
Step 4: In another large bowl, beat the sugar and eggs with an electric hand mixer on medium speed for 1-2 minutes until thick and drizzly.
Step 5: With the mixer running, slowly add the oil and continue mixing for 1 minute. Then add the orange zest, orange juice, and vanilla extract, mixing until well combined.
Step 6: Gently fold the flour mixture into the wet ingredients with a silicone spatula until a few lumps remain. Then fold in the shredded carrots, mixing until just combined. Avoid overmixing.
Step 7: Pour the batter into the prepared pan and bake for 55-58 minutes. About 20 minutes before the end, loosely cover the cake with foil to prevent over-browning.
Step 8: Let the cake cool in the pan for 10 minutes, then run a knife around the edges and release the springform sides. Transfer the cake to a wire rack to cool completely, about 1.5 hours.
Step 9: Once cooled, dust the top with powdered sugar and serve.

Tips & Variations

For a gluten-free version, substitute the tipo 00/all-purpose flour with an equal amount of 1:1 gluten-free baking flour, such as Bob’s Red Mill.
Measure the carrots after shredding for accuracy.
To keep the powdered sugar fresh looking, re-dust the cake just before serving, as it tends to dissolve over time.

Storage

Store the cake at room temperature for up to 3 days, covered with a cloche or plastic wrap. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to 4-5 days. Reheat slices gently in the microwave or enjoy cold.

How to Serve

A single layer round cake covered with a light dusting of powdered sugar, showing a soft and slightly textured golden brown surface. The cake is garnished with three thin, curly orange carrot peels placed on the top left side. One triangular slice is being lifted by a spatula held by a woman's hand from the bottom right side, revealing a moist, orange-colored inner layer. The cake sits on a white plate against a white marbled textured surface, with a beige linen cloth partially visible on the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of tipo 00?

Yes, all-purpose flour can be used as a substitute for tipo 00 flour with no issues in this recipe.

How can I avoid the cake from drying out?

Be careful not to overbake the cake and cover it loosely with foil during the last 20 minutes to prevent the top from over-browning. Proper storage wrapped tightly will help maintain moisture.